Go Back
Print

Homemade Sage and Onion Sausagemeat Stuffing

Homemade Sage & Onion Sausagemeat Stuffing is so much better than packet versions of stuffing. Instead of wasting bread, freeze stale slices to make the crumbs for this recipe.

Course Side Dish
Cuisine British
Servings 20 stuffing balls

Ingredients

  • 1 tsp olive oil
  • 15 g butter
  • 1 large onion finely chopped
  • 2 cloves garlic finely chopped
  • salt to taste
  • freshly ground black pepper to taste
  • 400 g pork sausagemeat preferably free range
  • 75 g breadcrumbs
  • 1-2 tsp dried sage or 1 tbsp fresh sage, chopped
  • 1 tbsp parsley finely chopped
  • 0.5 tbsp olive oil not needed if cooking the stuffing around a turkey or other joint

Instructions

  1. Heat the olive oil and butter in a small frying pan.

    Add the onion, garlic, a little salt and pepper and gently cook, stirring often, until the onion is soft and starting to brown (approx 20 min). Put aside to cool.

  2. Put all the rest of the ingredients into a large bowl, including a little more salt and pepper, add the cooled onion mixture (including the fat from the frying pan) and mix together with your hands. Adding a few drops of cold water will help you bring it together if necessary.

  3. Take a small piece of the mixture, form it into a patty and fry until thoroughly cooked through. Taste, then adjust the remaining raw stuffing mix with more salt, pepper or sage if needed.

  4. Form the stuffing into walnut-sized balls (you should get around 20) and either freeze on a tray before transferring to a freezer bag or cook in a moderate oven, in a little olive oil, until brown (approx 25 min).

  5. If freezing after cooking, leave until completely cold then freeze on a tray before transferring to a freezer bag.

    Defrost thoroughly before either cooking or reheating.