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Our sausage meat stuffing recipe

  • 35 to 40 minutes
  • 6-8

Good stuffing starts with good sausage meat. Get that right, and the rest is just onion, sage and breadcrumbs.

This is a traditional sausage meat stuffing recipe, the kind that sits next to the turkey on Christmas Day and disappears first. It takes 15 minutes to put together, bakes in under an hour, and can be made weeks ahead and frozen.

We use our own pork sausage meat, made from quality cuts from trusted Yorkshire farms and lightly seasoned, so you can add your own flavours. One 500g pack makes enough stuffing for 6 to 8 people.

See the instructionsprint the recipe

Ingredients:

  • 500g pork sausage meat
  • 1 large onion, finely chopped
  • 25g butter, plus extra for the dish
  • 100g fresh white breadcrumbs (about 3 slices of day-old bread)
  • A small bunch of fresh sage, finely chopped (or 1 tbsp dried sage)
  • A small handful of fresh parsley, chopped
  • Zest of 1 lemon
  • 1 medium egg, beaten
  • Salt and black pepper

Cooking Instructions:

  1. Heat your oven to 190°C (170°C fan, gas 5). Butter a medium ovenproof dish, roughly 20cm square.
  2. Melt the butter in a frying pan over a low heat. Add the onion and cook gently for 8 to 10 minutes until soft and golden. Leave to cool for a few minutes.
  3. Put the sausage meat in a large bowl. Add the cooled onion, breadcrumbs, sage, parsley, lemon zest and a good grind of black pepper.
  4. Pour in the beaten egg and mix everything with your hands until evenly combined.
  5. Press the mixture into the buttered dish and smooth the top. Dot with a little extra butter.
  6. Bake for 35 to 40 minutes, until golden and crisp on top and cooked all the way through with no pink in the middle.
  7. Rest for 5 minutes, then cut into squares to serve.

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