Sage, Onion and Sausagemeat Stuffing (A Traditional British Stuffing)

Estimated reading time: 1 minute

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.

Traditional Sage and Onion Stuffing
Traditional Sage and Onion Stuffing

You might also be interested in my other favourite, a variation of this, Spicy Sage, Onion and Chorizo Stuffing and the Spicy Sausage and Cranberry Stuffing that goes in the Crown Roast of Lamb.

Crown Roast of Lamb with Spicy Sausage and Cranberry Stuffing
Learn how to cook a crown roast of lamb at home. Perfect for Thanksgiving and Christmas. A regal alternative to the regular turkey!
Get the Recipe!
crown roast of lamb

Shall we get our aprons on?

Spicy Sage, Onion and Chorizo Stuffing

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And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood

Lin xx

Sage, Onion and Sausagemeat stuffing

Recipe for Traditional Sage and Onion Stuffing, a must on many British Christmas tables.
4.82 from 55 votes
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Course: Side Dish
Cuisine: British
Keyword: meat, onion, stuffing
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Calories: 226kcal
Author: Azlin Bloor


  • 300 g sausages, chopped
  • 100 g 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.


Calories: 226kcal | Carbohydrates: 14g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 441mg | Potassium: 187mg | Fiber: 1g | Sugar: 2g | Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg
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