sausage, apple and sage stuffing

Sausage, Sage & Apple Stuffing

For me Christmas dinner is all about tradition and it is traditional in our house to have a sausage meat stuffing. I use a couple of eggs in the stuffing to bind it all together so that it can be sliced later into thick slices and squeezed between two slices of thick good bread with some cold turkey, hot crispy bacon, bread sauce and a little cranberry sauce too.

Making ahead: After the sausage meat mixture has been cooked and breadcrumbs stirred through, cover with cling film and refrigerate. When ready to cook add the eggs and continue on as normal with the recipe.

[cooked-sharing]

sausage, apple and sage stuffing
Yields1 Serving
 2 Onions, peeled
 25 g Butter
 Drizzle of olive oil
 500 g Sausage meat
 1 Small bunch of fresh sage, about 6 - 8 leaves
 2 Pink lady eating apples
 120 g Fresh breadcrumbs
 2 Eggs
1

Heat oven to 200°C/180°C fan. Finely chop the onions and add to a large frying pan along with the butter and a drizzle of olive oil. Cook over a low heat until the onions are almost translucent. Crumble in the sausage meat, break it up with a wooden spoon as your cooking. Cook for approx 10 minutes until the sausage meat is cooked through.

2

Meanwhile, Grate the two apples, I don't bother to peel and I grate them directly into the pan to save on washing up. Chop the sage leaves and add to the pan cook stirring everything together until the grated apple is soft. Then switch off the heat and allow the stuffing mixture to cool.

3

If your pan is big enough add the breadcrumbs to the pan of now cooled stuffing mixture and stir them in until fully incorporated. If your pan isn't big enough to take everything tip it all into a large mixing bowl and stir together.

4

Crack in the two eggs and mix together before turning out into a greased oven proof dish. Smooth the top of the stuffing with a wooden spoon and bake for 40 minutes.

Ingredients

 2 Onions, peeled
 25 g Butter
 Drizzle of olive oil
 500 g Sausage meat
 1 Small bunch of fresh sage, about 6 - 8 leaves
 2 Pink lady eating apples
 120 g Fresh breadcrumbs
 2 Eggs

Directions

1

Heat oven to 200°C/180°C fan. Finely chop the onions and add to a large frying pan along with the butter and a drizzle of olive oil. Cook over a low heat until the onions are almost translucent. Crumble in the sausage meat, break it up with a wooden spoon as your cooking. Cook for approx 10 minutes until the sausage meat is cooked through.

2

Meanwhile, Grate the two apples, I don't bother to peel and I grate them directly into the pan to save on washing up. Chop the sage leaves and add to the pan cook stirring everything together until the grated apple is soft. Then switch off the heat and allow the stuffing mixture to cool.

3

If your pan is big enough add the breadcrumbs to the pan of now cooled stuffing mixture and stir them in until fully incorporated. If your pan isn't big enough to take everything tip it all into a large mixing bowl and stir together.

4

Crack in the two eggs and mix together before turning out into a greased oven proof dish. Smooth the top of the stuffing with a wooden spoon and bake for 40 minutes.

Sausage, Sage & Apple Stuffing

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

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