Grandma's Stew-Style Sausage Balls

Recipe by Jean-François Plante.

required things

  • 6 to 8 green or herb Toulouse sausages
  • 2 tbsp. Tbsp of toasted flour
  • 2 tbsp. A teaspoon of patty spice or tourtière spice
  • 1 c. Tablespoon of butter
  • 1 c. Oil soup
  • 2 to 3 medium yellow onions, peeled and quartered
  • A dozen small brushed baby potatoes, cut in half
  • 3 to 4 Nantes carrots, brushed and cut into roughly 1⁄2-inch rounds
  • Beef broth 3 cups
  • 4 garlic cloves, peeled and chopped
  • 2 sprigs of fresh rosemary
  • 4 sprigs of fresh thyme
  • 1⁄4 cup 35% cream (optional)

My “Grandma” Masala

  • 10 ml (2 tsp.) herbs de Provence
  • 10 ml (2 teaspoons) garlic salt
  • 2.5 ml (1/2 teaspoon) cinnamon
  • 2.5 ml (1/2 teaspoon) cloves
  • 2.5 ml (1/2 teaspoon) grated or grated nutmeg
  • 2.5 ml (1/2 teaspoon) powdered ginger
  • 3 to 4 turns of freshly ground pepper

Add to a mortar or coffee grinder, mix well and bring out the flavors.


  1. Remove the sausage casings and form the meat into golf ball-sized balls.
  2. In a large plate, mix the flour and spices well.
  3. Coat the meatballs well in this mixture.
  4. In a large Dutch oven, melt the butter in the oil over medium heat. Salt and sweat the onions for 3 to 4 minutes, add the garlic and sweat for another 2 minutes.
  5. Reserve this combination.
  6. Add little oil if required. Cook the meatballs over medium heat, on all surfaces, for a total of 5 minutes. Remove the meatballs and set aside.
  7. Deglaze with broth. Using a spatula or wooden spoon, scrape the bottom of the pot to release the cooking juices. In the pot, add the meatballs, onions and, here and there, pieces of baby potatoes and carrots.
  8. Cover and bake for 20 minutes, turning the meatballs halfway through after cooking. Remove the lid and cook for another 5 minutes, turning the meatballs halfway through. Add cream, if desired, and cook for another 2 minutes, stirring gently.
  9. Serve immediately.

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