Sausage, Onion and Sage Stuffing
This super simple Sausage, Onion and Sage Stuffing recipe is perfect for your Christmas table, either baked in a big serving dish for a moist and tender middle and crispy top, rolled into stuffing balls, or even used to stuff the Christmas turkey.
Servings: 6 servings
Ingredients
- 400 g cumberland sausages
- 70 g breadcrumbs
- 1 onion
- 2 garlic cloves
- 50 g butter
- handful of sage leaves
Instructions
- Start by dicing the onions then sauté in half the butter until soft and golden.
- Add the crushed garlic and sauté for a further 2 minutes then set aside to cool.
- Run a knife along the sausages and remove the outer skin.
- Place in a large bowl along with the onions, breadcrumbs and chopped sage.
- Mix well with your hands until combined.
- Place the mixture in a baking dish and ruffle the top so it creates crispy bits while baking.
- Dot the rest of the butter on top.
- Bake for 20 minutes at 200C until the top is golden.
Notes
For stuffing balls: you should get about 10-12 stuffing balls out of this mixture, and they'll take about 20 minutes to cook at 200C.
For stuffing the turkey: be sure to calculate the cooking time based on the weight of your turkey after stuffing (the BBC Food roast calculator has never let us down!) and check it is cooked through with a probe thermometer before serving - it should be at least 75C.