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1
Remove the sausage from casings, then place the sausage in a skillet; brown over medium heat breaking up the meat into very small pieces while cooking (about 8 minutes) set aside.
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2
Melt 3 tablespoons butter in the same skillet; add in onion and celery; saute for about 5-6 minutes or until very soft (adding in the garlic the last 2 minutes of cooking).
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3
Add in the cooked sausage back to the skillet, then add in the chicken broth; bring just to a simmer, scraping up any browned bits in the bottom of the skillet, then place the sausage/onion mixture into a large bowl.
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4
Add in the stuffing mixture packet along with the chopped cranberries, Parmesan cheese and eggs; mix until well combined.
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5
Season with lots of black pepper and a little salt.
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6
Cover and chill the mixture for about 2 hours.
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7
Using moistened hands form the mixture into small even balls and place the balls into a shallow greased casserole dish.
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8
If you find that the mixture is too moist and will not hold together well just add in a little dried bread crumbs, if it is too dry add in more broth or water, add in just enough to hold the balls together when shaped.
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9
Brush or drizzle the balls with melted butter.
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10
At this point you can cover the balls and refrigerate for up to 24 hours to bake later.
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11
Set oven to 350u00b0F.
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12
Bake covered loosely with foil or bake uncovered (the balls with be more crispy on the outside if baked uncovered) for about 12-15 minutes (the baking time will vary slightly, it will depend on the size you shape the balls).
