Air Fryer Sausage and Cranberry Balls

Golden air fryer sausage and cranberry balls made with juicy pork sausagemeat, melted Cheddar and mozzarella, fresh rosemary and sweet cranberry sauce. A delicious festive appetiser for Christmas parties and family gatherings.

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Prep Time 15

Cook Time 14

Course Appetizer, Snack

Cuisine British-inspired

Servings 6 people

Equipment

Air fryer, frying pan, mixing bowl, meat thermometer

Ingredients

450 g good-quality pork sausagemeat
½ large onion, finely diced
1 tbsp unsalted butter
2 tsp fresh rosemary leaves, finely chopped
100 g grated Cheddar and mozzarella cheese
1 heaped tbsp cranberry sauce
¼ tsp freshly ground black pepper
1 small pinch salt, optional
3–4 tbsp cranberry sauce, for serving
Fresh rosemary sprigs, optional garnish

Instructions

1. Soften the Onion: Melt the butter in a frying pan over medium heat. Add the diced onion and cook for 4–5 minutes until softened. Stir in the finely chopped rosemary and cook for another minute. Remove from the heat and allow to cool.
2. Prepare the Mixture: Place the pork sausagemeat in a large bowl. Add the cooled onion and rosemary, grated Cheddar and mozzarella, cranberry sauce and black pepper. Mix gently until evenly combined.
3. Shape the Balls: Divide the mixture into approximately 20–24 equal portions. Roll each portion into a bite-sized ball, around 3–4cm wide.
4. Preheat the Air Fryer: Preheat to 180°C for approximately 3 minutes if recommended by the manufacturer.
5. Arrange in the Basket: Place the sausage balls in a single layer, leaving space between them for air circulation. Cook in batches if necessary.
6. Air Fry: Cook at 180°C for approximately 12–16 minutes, turning or shaking gently halfway through, until golden brown.
7. Check for Doneness: Insert a food thermometer into the centre of the largest sausage ball. Ensure it reaches at least 75°C. Continue cooking if needed.
8. Serve: Transfer to a serving platter, garnish with fresh rosemary if desired and serve warm with extra cranberry sauce for dipping.

Notes

Use good-quality, well-seasoned pork sausagemeat. Finely chop the rosemary leaves and allow the sautéed onion mixture to cool before combining with the raw meat. Avoid adding too much cranberry sauce, as it may make the balls too soft. Cook in a single layer without overcrowding. Air fryer cooking times vary, so check that the centre reaches at least 75°C. Serve warm with extra cranberry sauce. The recipe makes approximately 20–24 balls, depending on size.