AIP, Gluten Free, Dairy Free, No Egg, No Nuts, No Processed Sugar
This is an old recipe from the 1970’s which my mother in law used to make, but she called it a baked savoury roll and it was just one big stuffing log with sausage meat wrapped around it. I have adjusted the recipe so I can eat it again and came up with the idea to make the balls the size of my palm, so they are easier and don’t take as long to cook, thus sausage stuffing balls. Plus they are delicious and I think it has a better ratio of meat to stuffing.
The original recipe was not very healthy, being only sausage meat, bread crumbs, egg and butter that makes up the stuffing. I decided to make it healthier by adding vegetables to both the sausage meat and stuffing, and by making my own AIP bread it can be eaten by people with allergies.
Substitutions:
You can use any vegetables in this recipe not just the ones I can eat. It’s a really good recipe to use up anything that is in the fridge. I put a lot of left-over salads in my sausage mixture.
You could use any bread like wholemeal, white, rolls, gluten free.
You can use any type of fat like coconut oil, or any animal fat like pork.
This is still worth making if you can eat normal food, just use a different stuffing mixture like fresh whole grain bread, grass fed butter and an egg with fresh herbs. You can also use gluten free bread instead rather than making the AIP bread I use as it requires special flours.
To soak up the moisture and help combine the sausage meat I use allergy friendly flours but you can use any flour like plain, buckwheat, arrowroot, coconut, cassava, tapioca, tigernut or just use one flour not three different ones.
No other meat will stay together so you can wrap the stuffing around it.
You can also not add in any vegetables and just have the meat around the stuffing balls.
How to store the Sausage Stuffing Balls?
It is best to store them in the fridge in an air tight glass container as they will last longer.
How long will they last?
They should last a week if kept in the fridge, but it is probably best to eat in a few days.
Can I freeze them?
You can free the meat mixture and the stuffing mixture in seperate container to use another time.
You can freeze them cooked in a container or freezer bag and they should last 3-6 months. Defrost in the microwave, oven, air fryer, on the stove and then reheat in a carbon steel frying pan, oven or microwave.
Instructions
If you are following the AIP diet or Paleo then you will probably need to make your own bread and turn it into breadcrumbs. This sounds simple but there are not a lot of recipes out there for making AIP Bread and this one I came up with is a little tricky and has a few steps. But trust me it is worth it when you are enjoying the sausage stuffing balls!
I use the AIP Breadcrumbs/Stuffing recipe to make the crumbs for this recipe.
Start with two bowls, one for the meat and one for the stuffing. Put the sausage meat in one bowl and the AIP Crumbs in the other.
Finely chop the onions and cook for 2 minutes on medium heat, once slightly cooked then add the garlic and cook for a few minutes.
Once cooked, put half of the mixture in with the meat and the other half in with the crumbs
This is how small I cut up my onion.
Cook the onion and garlic until they change to a golden colour.
Now add the grated carrot, zucchini, cucumber and spinach and cook for a couple of minutes on a high heat.
Add the vegetables to the meat bowl. Now add the oregano, parsley and rosemary, I prefer to use fresh herbs from my garden but dried herbs will work just as well.
Put 1 tbsp of each of the flours with the meat mixture and the rest goes into the stuffing mix
Now combine all ingredients together.
Mix the sausage meat mixture, if you want the mixture to come together better like a dough then use more Cassava flour but this will create more of a flour taste.
Put the olive oil and unscented coconut oil into the stuffing, mix together and it should resemble dough so you can roll balls, place the balls on a plate and refrigerate for 10 minutes. Keep the balls small.
I make about 10 to 15 stuffing balls and then start wrapping the sausage meat around the stuffing ball. It’s easier to make a batch of balls because the sausage meat sticks to your hand, otherwise you will be washing your hands every time.
Take the stuffing balls out of the fridge and grab some meat then wrap it around each ball. Keep it thin unless you want more meat on the outside.
Heat up some oil in a pan and start placing the balls directly into the pan
I only use frying pans that are made of carbon steel because non-stick pans have a layer of chemical coating. Most are safe at low temperatures but high heat and any scratches can then leach chemicals into your food. Carbon steel is also non-stick and easy to clean, plus you can use steel spatulas whereas if you use non-stick pans with a coating, more than likely you are using plastic spatulas which can melt and contaminate your food.
Cooking time should be about 5-10 minutes on medium heat with a lid on. The outside of the meat will cook quicker than the inside. When it is all brown on the outside of the meat, turn the heat down to low for 5 minutes to cook the inside with the lid still on.
This is what the sausage stuffing ball look like when cooked.
If you like this recipe you will love my other recipes
If you try this recipe let me know in the comments below the post.
FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Equipment
- 1 Grater
Ingredients
- 1 kg sausage meat
- 1 onion
- 1 garlic clove
- 1 carrot
- 1 zucchini
- 1 cucumber
- 1 cup spinach
- 1 cup AIP Bread recipe for the crumbs See link https://justbeyourselfblog.com/aip-breadcrumbs-stuffing/
- 1 tsp chopped Oregano
- 1 tsp chopped Parsley
- 1 tbsp chopped Rosemary
- 3 tbsp Cassava Flour
- 3 tbsp Arrowroot Flour
- 3 tbsp Tapioca Flour
- 1 tbsp olive oil extra virgin
- 1 tbsp unscented coconut oil
Instructions
- Start with two bowls, one for the meat and one for the stuffing
- Put the sausage meat in one bowl and the AIP Crumbs in the other
- Finely chop the onions and cook for 2 minutes on medium heat
- Finely chop the garlic and add to the pan, and also add the spinach
- Grate the carrot, cucumber, zuchinni and add to the pan
- Cook for a few minutes
- Once cooked, put half of the mixture in with the meat and the other half in with the crumbs
- Put 1 tbsp of each of the flours with the meat mixture and the rest goes into the stuffing mix
- Put the olive oil and unscented cocunut oil into the stuffing, mix together and it should resemble dough so you can roll balls, place the balls on a plate and refridgerate for 10 minutes. Keep the balls small.
- Mix the sausage meat mixture, if you want the mixture to come together better like a dough then use more Cassava flour but this will create more of a flour taste.
- Take the stuffing balls out of the fridge and grab some meat then wrap it around each ball. Keep it thin unless you want more meat on the outside.
- Heat up some oil in a pan and start placing the balls directly into the pan
- Cooking time should be about 5 minutes on medium heat
AIP Breadcrumbs/Stuffing (AIP,Paleo,Vegan,GF,DF)
Leave a Reply