Sausagemeat Stuffing

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Sausagemeat Stuffing

Pork and sage is a classic and tasty combination for stuffing.

Good with poultry, or stuffed and cooked inside the bird. (Weigh the bird and calculate the cooking time accordingly.)

Leftovers make great sandwich fillings, with cranberry sauce, tomato chutney, or mustard.

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Prepare Ahead

The stuffing can be made up to 24 hours in advance. Cover and chill.


Instructions

  1. 1

    Preheat the oven to 180°C (350°F/Gas 4). Tear the bread into pieces and place in a mixing bowl. Sprinkle with the stock and allow to stand for a few minutes. Mash the soggy bread with a fork, then stir in the beaten egg.


  2. 2

    Add the shallots and sage. Add the sausagemeat to the bowl and season to taste with salt and pepper. Mix until well combined.


  3. 3

    Press the stuffing mixture into a greased shallow ovenproof dish and bake for 30 minutes.


  4. 4

    Garnish with cranberries and serve hot.


Ingredients

  • 2 slices white bread, crusts removed
  • 4 tbsp stock
  • 1 egg, lightly beaten
  • 2 shallots, finely chopped
  • 1 tbsp sage, chopped, plus whole leaves to garnish
  • 450g pork and apple sausages, skins removed
  • 1 pinch salt
  • 1 pinch black pepper, freshly ground
  • 8 cranberries, fresh, to garnish

Serves 4

Total time required Total time:

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book   £18.00  

The Cooking Book

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