Sausage Bombs

Sausage Bombs

Author

James Brace

Prep Time

15 minutes

Servings

2

Ingredients

• 300g seasoned sausage meat (Leftover uncooked stuffing mix works well)
• 100g Brie
• 1 pack streaky bacon (Up to 2 thin rashers per sausage bomb)
• ½ jar cranberry sauce
• A small splash of red wine vinegar
• Zest of 1 clementine or satsuma
• A splash of port

Directions

1. Preheat half of your griddle over medium–high heat.
2. Cut the Brie into roughly 1-inch cubes, small enough to fit inside the sausage balls.
3. Take a portion of sausage meat and flatten it in your hand into a disc about 3 inches wide.
4. Place a cube of Brie in the centre, then wrap the sausage meat around it, sealing well. Roll gently in your palms to form a smooth ball roughly the size of a golf ball.
5. Lay two bacon rashers on your work surface in a cross shape.
6. Place the sausage ball at one end of the first rasher and roll it up tightly.
7. Continue rolling so the end of the first rasher tucks neatly under the second rasher, fully enclosing the ball. This completes one sausage bomb.
8. Repeat until all the sausage meat is used.
9. Place the wrapped sausage bombs on the griddle, seam-side down first to seal the bacon.
10. Cook, turning regularly, until the bacon is crisp and the sausage is fully cooked through—about 10–12 minutes. Use a Blackstone cloche if available to create more even, convection-style heat.
11. While the sausage bombs cook, place the cranberry sauce, red wine vinegar, port, and citrus zest into a griddle-safe pan. Warm gently, stirring to combine.
12. If you have leftover gravy, it makes an excellent additional dipping sauce.
13. Plate up and serve immediately—though if one mysteriously disappears on the way to the table, we won’t tell.
14. Enjoy these festive (yet year-round) Sausage Bombs, and remember: Be Good, Do Good, and Eat Good!