sausage sage onion stuffing

Sausage, sage & onion stuffing

Sausage, sage & onion stuffing

A slice of our classic sausage, sage and onion stuffing is a must-have for Christmas dinner. It's also great as a side with your Sunday roast


    • 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



    • STEP 1

      Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.

    • STEP 2

      Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.

    • STEP 3

      Use to stuff the neck end of the bird, then roll any leftovers into balls. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.

    • STEP 4

      Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.

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