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Traditional Sage and Onion Stuffing

Sage, Onion and Sausagemeat stuffing

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: Serves 6 1x


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


  1. Mix all the ingredients together in a bowl and season with salt and pepper.
  2. 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.
  3. Oven temperature will depend on what you are roasting it with but a rough guide will be 200 ̊C (400 ̊F).
  4. 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).
  5. 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.
  6. Pack the stuffing in neatly and bake, uncovered, for 35 – 40 minutes at 200 ̊C (400 ̊F).
  7. If stuffing a bird, just cook your bird as usual and make sure that the middle of the stuffing is cooked through.
  8. Serve alongside your roast as usual, if cooked separately.

  • Category: Side dish
  • Cuisine: British