Sausage, sage & onion stuffing

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• nicki smith

  07 March 2012

  nicki smith rated and commented on this recipe

  

  This is delicious but I took I cooked it in the goose for flavour but then took it out of the cavity and cooked for an extra 15 mins or so to get a nice crispy top!

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• Paula Fletcher

  04 June 2012

  Paula Fletcher commented on this recipe

  This is so simple to make, a very tasty recipe

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• Cooking

  12 December 2012

  Cooking commented on this recipe

  I chop up celery, onion, sage and apple, breadcrumbs and sausage meat, salt and pepper and one egg and mix and make a one pound loaf, cook at 190C for about an hour (you have to be careful with pork!). It freezes well. My family love it without the apple, too, or you can substitute a few cranberries - it's a very forgiving recipe. I do use the top quality sausage meat to cut down on fat.

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• Katie

  22 December 2012

  Katie commented on this recipe

  Just wondering - if i want to use sausagemeat instead of sausage filling, how much do i use? Just 800g or a bit less?

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• mariasusan532

  25 December 2012

  mariasusan532 commented on this recipe

  til I saw the receipt ov $9582, I be certain ...that...my friend was like realey bringing in money in there spare time on there computar.. there sisters neighbour had bean doing this for less than sixteen months and at present took care of the mortgage on their mini mansion and got a great new GMC. this is where I went, http://www.bit90.com

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• sharonho

  02 January 2013

  sharonho rated and commented on this recipe

  

  Lovely, made a day ahead and kept in the fridge until needed. Cooked at fan 180 deg C with the rest of the roast dinner items.

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• Stacey

  02 January 2013

  Stacey rated and commented on this recipe

  

  This was absolutely delicious - it was so easy, so delicious and even my mum (who makes amazing stuffing!) was impressed. Went down well for the first Christmas dinner I have ever done!

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• cookie

  31 March 2013

  cookie rated and commented on this recipe

  

  I halved the recipe and made it into 16 stuffing balls which I cooked separately. Went very well with roast chicken. Nice cold too.

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Ingredients

• 2 onions , sliced
• 25g butter
• 1 small Bramley apple , peeled, cored and diced
• 2 x 400g packs meaty Cumberland sausages , removed from their skins
• handful sage , leaves chopped, plus extra for topping
• 140g granary breadcrumbs

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Difficulty and servings

Serves 8 - 10

Preparation and cooking times

Prep 20 mins

Cook 40 mins

Ingredients

• 2 onions , sliced
• 25g butter
• 1 small Bramley apple , peeled, cored and diced
• 2 x 400g packs meaty Cumberland sausages , removed from their skins
• handful sage , leaves chopped, plus extra for topping
• 140g granary breadcrumbs

Per serving

328 kcalories, protein 16.0g, carbohydrate 19.0g, fat 22.0 g, saturated fat 8.0g, fibre 1.0g, salt 0.0 g

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