Description
This Sausage Meat Stuffing is a festive favorite made with juicy sausage, sweet apricots, and nutty chestnuts. It’s hearty, flavorful, and perfectly golden on top—an irresistible side dish for Christmas dinner or Sunday roasts.
Ingredients
25 g (3.5 tbsp) Unsalted butter
1 Onion, peeled and finely chopped
450 g (3.5 cups) Pork sausages (about 8 sausages)
50 g (0.75 cups) Dried apricots, quartered
90 g (1.25 cups) Cooked chestnuts, roughly chopped
50 g (1 cup) Breadcrumbs (such as Panko)
10 g (1 tbsp) Fresh sage, finely chopped
Sea salt, to taste
Instructions
- Preheat the oven to 180℃ fan/200℃/Gas Mark 6.
- Melt the butter in a frying pan over medium heat, then add the onion and cook for 5–10 minutes until softened but not browned.
- Remove the skins from the sausages by slicing along the length and squeezing out the sausage meat.
- In a large bowl, combine the sausage meat, cooked onion (with the butter), apricots, chestnuts, breadcrumbs, sage, and a pinch of sea salt. Mix thoroughly until well combined.
- Spoon the mixture into a shallow ovenproof dish, leaving the surface uneven to promote a crispy texture when baked.
- Bake for 45 minutes, until golden brown and cooked through. The top should be crisp and the inside tender.
- Serve warm alongside roast meats, vegetables, and gravy.
Notes
Add chopped apples or cranberries for extra sweetness.
Mix in rosemary or thyme for a herby variation.
For a vegetarian version, use mushrooms, lentils, and extra breadcrumbs instead of sausage.
Drizzle melted butter over the top before baking for extra richness.
Prepare up to 48 hours in advance and refrigerate before baking, or freeze unbaked for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 portion
- Calories: 330
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 55 mg
