This Spicy Sage, Onion and Chorizo Stuffing is my hot and sexy twist on the good old Sage, Onion and Sausagemeat stuffing, one of my favourite stuffings ever! There is just something about the combination of the 3 ingredients, it’s unbeatable! Just click on the link above for the traditional recipe.
This is a very quick and easy recipe to make, just a case of blitzing some bread to make breadcrumbs, then mixing all the ingredients together. You can then proceed to cook it the way you do your regular stuffing, whether you prefer to stuff a bird with it or cook it separately.
I’m sure you’ll also love our Spicy Sausage and Cranberry Stuffing that you’ll find in the recipe for Crown Roast of Lamb.
Make Ahead Spicy Sage, Onion and Chorizo Stuffing
You can make the stuffing a day earlier, cover and place in the fridge overnight. The next day, bring it to room temperature as you prepare your Christmas lunch, then place in the oven about 40 minutes before you plan to serve your meal.
TIP – Don’t forget to include the resting time all meats will need once out of the oven, into your calculations. In other words, place the stuffing 20 – 30 minutes before your roast is going to be ready to be eaten, not when it’s coming out of the oven.Print
This Spicy Sage, Onion and Chorizo Stuffing is my hot and sexy twist on the good old Sage, Onion and Sausagemeat stuffing.
- 300g (7 oz) chorizo, casings removed
- 100g (3.5 oz) white or brown breadcrumbs 1 medium onion, quartered
- 1 Tbsp dried sage
- half tsp sweet smoked paprika
- half – 1 tsp chilli flakes (to taste)
- half tsp salt
- Freshly ground black pepper
- Chop up the sausage meat to a fairly coarse grind, either with your fingers, roughly, or in a chopper.
- Chop up the onion to a coarse grind as well, with a knife or in a chopper.
- Now, place all the ingredients in a large bowl and mix thoroughly with your hands. The stuffing can be made up to this step the night before and stored in the fridge, covered.
- Cook the stuffing as you wish: stuff a bird, cook in a dish or make little balls the size of ping pong balls.
- 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: Christmas/Side dish
- Cuisine: British
- Serving Size: 4 - 6