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Fruity Sausagemeat Stuffing

Easy-peasy inspiration for after-work meals and simple entertaining.

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  1. 1

    Preheat the oven to 200°C (400°F/Gas 6). Slice the sausages down each side, remove the skins, and discard. Put the sausagemeat in a mixing bowl and chop with the back of a fork, then put to one side.

  2. 2

    Meanwhile, melt half the butter in a pan, add the onion, and cook on a low heat for 5 minutes, or until soft and translucent. Allow to cool for a few minutes, then add to the sausagemeat and season well with salt and black pepper. Stir in the parsley and dried fruit, then add the egg and bind together.

  3. 3

    Roll into balls and sit in a shallow roasting tin. Dot with the remaining butter, and put in the oven to cook for 30–40 minutes, or until the sausagemeat is cooked. If it is browning too much, cover with foil. Serve alongside your favourite meat.


  • 8 good-quality sausages
  • 25g butter
  • 1 onion, finely chopped
  • 1 handful fresh flat-leaf parsley, finely chopped
  • 125g dried fruit, such as apricots, prunes, or cranberries, finely chopped
  • 1 egg, lightly beaten
  • 1 pinch salt
  • 1 pinch freshly ground black pepper

Serves 4

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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.


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