Sausage meat stuffing with apple, sage and onion

A separate-dish stuffing recipe with sausage meat, softened onion, apple and sage for a festive roast.

Cooking stuffing in a separate dish makes it easier to check the centre and gives you a crisp top. This apple and sage version serves approximately six as a side dish.

Ingredients

Use 500g pork sausage meat, one finely chopped onion, one peeled and grated eating apple, 80g fresh breadcrumbs, one beaten egg, one tablespoon chopped fresh sage or one teaspoon dried sage, and one tablespoon oil. Season with black pepper; taste the seasoning of the sausage meat through the label rather than tasting it raw.

Check the sausage meat and breadcrumbs for allergens. This recipe contains egg and usually wheat; prepared sausage meat may contain additional allergens.

Prepare the mixture

Heat the oil in a frying pan and soften the onion for 8–10 minutes without letting it burn. Leave it to cool before mixing with the raw sausage meat. Squeeze excess liquid from a particularly juicy apple.

Combine the sausage meat, cooled onion, apple, breadcrumbs, egg, sage and pepper. Use a spoon or clean hands, then wash hands and equipment thoroughly. Do not sample the uncooked mixture.

Bake separately

Heat the oven to 180°C fan or 200°C conventional. Spread the stuffing in a lightly oiled shallow ovenproof dish, keeping the depth even. Bake for approximately 35–45 minutes, beginning checks earlier if your dish is especially shallow.

The centre must be thoroughly cooked: check with a clean probe for 75°C held for 30 seconds. Cover loosely if the top browns before the middle is ready.

Serve beside turkey, pork or chicken. Keep the portion modest enough to leave room for the roast, then pass extra at the table. Chill leftovers promptly and reheat once until steaming hot throughout.

Explore the Malpas Farm Shop range
Pork Sausage Meat (Homemade)
https://www.malpasfarmshop.co.uk/product-page/pork-sausage-meat-homemade

Illustrative serving or preparation suggestion. Presentation and accompaniments may vary.