Snowbird is gearing up for Christmas, anticipating a rush of orders for its stuffing balls. We utilise one line at our North London factory exclusively for stuffing balls which are fully cooked in the factory in a combination oven which steams and roasts the balls before flash frying them to enhance their appearance. Caterers can then simply heat from frozen in an oven or microwave and serve.

One customer alone will account for more then 15 million traditional Sage and Onion Stuffing Balls in 2009, with up to a quarter of that total being consumed in the final two months of the year.

Other brewery and restaurant groups are getting in on the act as the countdown to Christmas begins, with ball sizes varying between 25 and 50g.

Recipes vary from the traditional sage and onion to one which also includes pork meat. All are fully cooked to an attractive golden brown at the factory stage.

“The last quarter is always a busy time for us and one of the reasons is the huge popularity of our stuffing balls,” said Joint Managing Director, Philip Paul.