Vegetarian Stuffing Balls with Cranberry

Prep 10 mins
Cook 40 mins
Serves 6

The classic Christmas side-dish gets a makeover with this tasty vegetarian alternative, packed full with cranberries, pistachios and chestnuts.

Vegetarian Lincolnshire Sausages Find out more


1 pack of Cauldron Lincolnshire Sausage
1 tbsp olive oil
1 onion, finely diced
1 garlic clove, crushed
½ tbsp finely chopped fresh sage leaves
½ tbsp fresh thyme leaves
100 g breadcrumbs
¼ tsp salt
¼ tsp black pepper
50 g dried cranberries
25 g pistachios, chopped
50 g pre-cooked chestnuts, chopped


  1. Preheat your oven to 200°C/180°C fan/Gas 6.
  2. Place a frying pan over a medium heat. Add the oil, onions, garlic, sage and thyme and sauté until soft. Transfer to a food processor with the Cauldron Lincolnshire Sausages, breadcrumbs, salt and pepper. Pulse until combined.
  3. Transfer the mixture to a bowl, add the cranberries, pistachios and chestnuts and mix until combined. Roll into 16 golf-ball sized balls and transfer on to a lined baking tray.
  4. Bake in the oven for 25-30 minutes or until golden.