Sausage, sage & onion stuffing

Just wanted to add that dried sage works really well in the recipe.

Superb flavour and texture. I’d made this once before exactly per recipe but wasn’t keen on the cubed apple. This time I grated the apple and it was much better. I doubled the recipe and added one egg to help bind the mixture. It shaped easily into 48 stuffing balls, ready to be frozen with enough left over to feed 5 for a Sunday roast dinner.

I made this to go alongside our Christmas lunch and it was a huge hit. Usually we have sausage meat balls and paxo side by side, but this was like a combo of both and it really worked. I made the mix the night before, refrigerated it and then put it in the oven before Christmas lunch. The instructions don’t mention oven timings if you cook it separately like a loaf, so I went with 180’c for 40 mins and that worked well.

So easy to make and so tastey. I added half a tin of dry cider and a leek. Also mushrooms are great in it too. Just had a slice on a sandwich, so so yummy.

Best stuffing ever. I add chestnuts (because I love them) but great without.

Such an easy recipe and the best stuffing I've had. I made a minor adjustment by grating the apple and onion and adding them to the sausage meat raw. Worked well and less dishes and faff for me. Will definetely be my go to stuffing recipe

My husband has made this stuffing the last couple of Christmas's and is fab.

I have done this recipe every year since Dec 2008 with a few minor tweaks! This year I use Sainsburys Cumberland sausage from the butchers counter, as it is the best tasting (stand alone tasting) Outdoor reared Cumberland sausage that I have found and believe me, I have looked and tried. It has to be priced at a reasonably cheap rate and at 35p a sausage it is not the cheapest but the best I can find and afford. (If people know a better one to try then please, please tell me). It's also often reduced at the end of the day. (after 6pm) (Today was unusually early, before 12am!!!) 792g (12 individual sausages 3 pack of 4 for £2.79 (99p per pack each)) Great! I added one small leek and 350ml of cider and reduced it. Then cooled and added, one small red onion and one white one. all the rest is the same. Cooked at 190 degree with fan oven for 40 mins in a glass loaf dish. Poured off 2cm of juice/oil into a mug and will now cover with foil, to rest and refrigerate for a 24 hours. Then freeze it till needed. I might use streaky smoked bacon on top after I defrost and reheat it. This has never let me down yet even if tweaked every year. The addition of leek and cider over the years has proven this for me. Just try the leek/onion/sage/apple and cider before adding the rest and you will love it .

So easy to make and devine to eat. Had loads left over as well for sandwiches and nibbles for Boxing Day.

Will this uncooked stuffing freeze well for Christmas?