Wäinzoossiss Stuffing Balls

Wäinzoossiss Stuffing Balls

In my search for some new Xmas fingerfood, I’ve come across the idea of playing with stuffing. In the UK and US, no turkey dinner is complete without stuffing, which is usually made with a mix of bread and meat.

For my stuffing balls I’ve decided to use Luxembourgish Wäinzoossiss sausagemeat, and mix it with chestnuts, sage and breadcrumbs, then wrap it in bacon. They taste totally festive and if you like, you can serve them with a dollop of Luxembourgish mustard to dip in.

You can serve these stuffing balls as festive appetizer, or, go more traditional and serve them alongside the main attraction, the turkey. Either way, I’m sure you’ll love them!

Happy holidays everyone!

December 23, 2018

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Wäinzoossiss Stuffing Balls

3 shallots
25g butter
100g cooked chestnuts
500g Wäinzoossiss
3 tbsp Dijon mustard
1 egg
70g breadcrumbs
2 tbsp sage, chopped
16 rashers smoked thin bacon
3 tbsp honey
32 small sage leaves
1 tbsp sunflower oil

Makes 32

Preheat the oven to 200°C fan.

Peel and chop the shallots. Melt the butter in a frying pan and fry the shallots for 3 minutes until soft. Put in a large mixing bowl.

Chop the chestnuts and add to the bowl.

Cut open the skin of the Wäinzoossiss sausages and remove the sausagemeat, add to the bowl.

Add 2 tablespoons of mustard, the egg, breadcrumbs and sage to the bowl and combine.

Shape walnut-sized balls of the meat-mixture.

Slice each bacon strip into 4 strips. Lay out two strips in a cross, place a meatball in the middle and fold up the sides to make a cross.

Place the wrapped meatballs onto a baking tray lined with baking paper.

Melt the honey and combine with 1 tbsp of Dijon mustard.

Brush each meatball with the honey glaze.

Toss the sage leaves in the sunflower oil and stick a leaf onto each meatball.