Homemade Sage And Onion Stuffing With Sausage Meat Recipes

SAUSAGE, SAGE & ONION STUFFING

Steps:

• Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.
• Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.
• Use to stuff the neck end of the bird, then roll any leftovers into balls. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.
• Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.

SAGE, ONION AND SAUSAGE STUFFING BALLS

Steps:

• Melt the butter in a large saucepan over a low heat until foaming. Add the onions and fry gently for 8-10 minutes, or until softened. Remove from the heat.
• Stir in the remaining ingredients and season generously with salt and pepper. Mix until well combined.
• If you are making stuffing balls, lightly grease a baking tray and, using wet hands, shape the stuffing into balls about 2½cm/1in in diameter and place on the prepared tray. If preferred transfer the stuffing mixture to a 20cm/8in square tin and press down to smooth the surface. Cover with cling film and transfer to the fridge for at least 30 minutes, but up to two days (assuming the meat is fresh). (The stuffing can be frozen at this stage, but will need to be thoroughly defrosted before cooking.)
• When ready to cook, preheat the oven to 200C/180C Fan/Gas 6.
• Roast the stuffing for 30-40 minutes until cooked through (balls will take about 30 minutes, and a tray 40 minutes).

BEST SAUSAGE STUFFING

Steps:

• Place sausage in a large, deep skillet; cook over medium-high heat until evenly brown, about 10 minutes. Remove sausage from the skillet and let drain on paper towels. Combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.
• Cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . Stir in about 1/3 of the bread cubes. Pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. This stuffing is ready for baking.

SAGE AND ONION STUFFING

Steps:

• Heat the butter and oil in a frying pan. Fry the onion, bay and a pinch of salt gently for 15 mins over a low heat until the onions are softened and translucent. Add the garlic and sage and fry for 1 min. Leave to cool for 10 mins.
• Heat the oven to 180C/160C fan/gas 4. Stir the breadcrumbs and beaten egg through the onion mixture. Season to taste. Divide into 12 balls, weighing for accuracy, if you like. Bake on a flat baking sheet lined with parchment for 25-30 mins or until golden brown. Serve as part of a roast dinner.

SAGE AND ONION STUFFING

Steps:

• Dice onions.
• Put them in a pan with just enough water to cover them and parboil.
• Chop the fesh sage finely, if using.
• Drain the onions.
• Mix fresh or powdered sage and oninons in a bowl with the bread crumbs.
• Melt butter, add to stuffing, and season to taste.
• Stuff the bird of your choice or cook at 350 degrees for 35-45 minutes in a well greased pan.