Spicy Sage, Onion and Chorizo Stuffing

Spicy Sage, Onion and Chorizo Stuffing

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


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


  1. Chop up the sausage meat to a fairly coarse grind, either with your fingers, roughly, or in a chopper.
  2. Chop up the onion to a coarse grind as well, with a knife or in a chopper.
  3. 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.
  4. Cook the stuffing as you wish: stuff a bird, cook in a dish or make little balls the size of ping pong balls.
  5. Oven temperature will depend on what you are roasting it with but a rough guide will be 200 ̊C (400 ̊F).
  6. 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).
  7. 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.
  8. Pack the stuffing in neatly and bake, uncovered, for 35 – 40 minutes at 200 ̊C (400 ̊F).
  9. If stuffing a bird, just cook your bird as usual and make sure that the middle of the stuffing is cooked through.
  10. Serve alongside your roast as usual, if cooked separately.

  • Category: Christmas/Side dish
  • Cuisine: British


  • Serving Size: 4 - 6