Name: Sage and Onion Sausagemeat Stuffing
Prep time: 10 min
Ingredients: 100g/2 thick slices bread; 5g fresh sage leaves; 175g – 200g/1 large onion, peeled and roughly chopped; ¼ teaspoon freshly ground black pepper; ⅛ teaspoon fine salt; 400g sausage meat - roughly 6 sausages

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Our absolute favourite stuffing. Moist and flavourful, loaded with sausagemeat, onion, fresh sage leaves and breadcrumbs, I use this stuffing when making a roast chicken dinner, I use it in my Christmas turkey and it is also fabulous with pork.

It takes only 10 minutes to make – including washing up time! – and it packs a huge flavour punch to the meat you are matching it with. Plus, very importantly, the sausage meats helps to baste the meat with extra fat whilst cooking ensuring the main meat you are serving is moist and tender.

Stuffing in between the skin and breast meat

How to make Sage and Onion Sausagemeat Stuffing

Collect all your ingredients together:

bread
fresh sage leaves (or dried chopped sage)
onion
fine salt
freshly ground black pepper
sausagemeat

Make your stuffing:

Chop or rip the bread into small pieces and roughly chop the sage leaves.
Blitz in a food processor until you have breadcrumbs and the sage leaves are finely chopped.
Peel and roughly chop the onion.
Add to the food processor with the salt and pepper.
Blitz to finely chop the onion and mix with the breadcrumbs.
If using sausages rather than sausagemeat, remove the skins from the sausages. Simply slice through the skin along the long side of the sausage and then you can peel the skin off.
Add the sausagemeat to the food processor and blitz to thoroughly mix.

Quantity:

I use this amount of stuffing to stuff a 2 – 2.5kg chicken. (We really like a lot of stuffing!) If you use smaller chicken e.g 1.4kg – 1.5kg. I use half this amount of stuffing. I make the full amount and, as it freezes well, I then freeze half for another occasion.

Cooking with Stuffing:

If you are using your stuffing in chicken or rolled up in pork, remember to include the weight of the stuffing in the overall weight of the meat when calculating cooking times.

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Sage and Onion Sausagemeat Stuffing

Moist and flavourful, loaded with sausagemeat, onion, fresh sage leaves and breadcrumbs, I use this stuffing when making a roast chicken dinner, I use it in my Christmas turkey and it is also fabulous with pork.

Keyword onion, sage, sausagemeat, stuffing

Prep Time 10 minutes

Author Susan

Ingredients

100g/2 thick slices bread
5g fresh sage leaves
175g – 200g/1 large onion, peeled and roughly chopped
¼ teaspoon freshly ground black pepper
⅛ teaspoon fine salt
400g sausage meat – roughly 6 sausages

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Chop or rip the bread into small pieces and roughly chop the sage leaves.
Blitz in a food processor until you have breadcrumbs and the sage leaves are finely chopped.
Peel and roughly chop the onion.
Add to the food processor with the salt and pepper.
Blitz to finely chop the onion and mix with the breadcrumbs.
If using sausages rather than sausagemeat, remove the skins from the sausages. Simply slice through the skin along the long side of the sausage and then you can peel the skin off.
Add the sausagemeat to the food processor and blitz thoroughly mix.

Recipe Notes

Equipment:

food processor
kitchen scales and measuring spoons
chopping board and knife

Quantity:

I use this amount of stuffing to stuff a 2 – 2.5kg chicken. We really like a lot of stuffing! If you use smaller chicken e.g 1.4kg – 1.5kg. I use half this amount of stuffing. I make the full amount and, as it freezes well, I then freeze half for another occasion.