This sage, onion and sausage meat stuffing is probably my favourite ever. However many others I’ve made or tried, the combination of the sage, onion and sausage meat is unbeatable! Use whatever sausages you like, I prefer to use chicken.Print
Recipe for Traditional Sage and Onion Stuffing, a must on many British Christmas tables.
- 300 g (10.5 oz) sausages, chopped
- 100 g (3.5 oz) white breadcrumbs (about 4 slices)
- 1 medium onion, chopped
- 1 Tbsp dried sage
- salt and pepper
- Mix all the ingredients together in a bowl and season with salt and pepper.
- Cook the stuffing as you wish: stuff a bird, cook in a dish or make little balls the size of ping pong balls, as in the pictures here.
- Oven temperature will depend on what you are roasting it with but a rough guide will be 200 ̊C (400 ̊F).
- If you are making stuffing balls, cook them for 20 – 30 minutes, depending on what’s in the oven at the same time and therefore, the oven temperature. I do mine for 20 minutes at 200 ̊C (400 ̊F).
- If you are using a dish, you will need a loaf tin that measures about 20 cm x 10 cm (8” x 4”). Grease the tin with a little olive oil.
- Pack the stuffing in neatly and bake, uncovered, for 35 – 40 minutes at 200 ̊C (400 ̊F).
- If stuffing a bird, just cook your bird as usual and make sure that the middle of the stuffing is cooked through.
- Serve alongside your roast as usual, if cooked separately.
- Category: Side dish
- Cuisine: British