- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 slices white bread, whizzed to chunky breadcrumbs
- 200g sausagemeat
- 1 apple, peeled and grated
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 200g cranberry
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- 50g pistachios
- 4 sage leaves, finely sliced
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- ½ tsp mixed spice
- bay leaves, to serve (optional)
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Heat oven to 200C/180C fan/gas 6. Cook the onion in the butter until soft but not browned. Add the breadcrumbs and stir so they soak up all the excess butter and fat. Let the mixture cool. Tip into a bowl with the sausagemeat, apple, cranberries, pistachios, sage and mixed spice. Mix well, then roll into balls. You can now cover and chill for up to a day before cooking.
To cook, place in a roasting tin and bake for 40 mins, turning a few times, or until browned all over. Add the bay leaves, if using, for the final ten minutes of cooking.
Bake in a dish
You can make this Sausage & cranberry stuffing in a baking dish, if you prefer. Simply add the meat to the onions and cook, breaking into small pieces, before continuing the recipe as before. Tip the mixture into a baking dish, top with bay leaves and bake for 40 mins until browned on top.