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pork stuffing in a roasting dish
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Sage and Onion Pork stuffing

This is the best sage and onion pork stuffing that I have ever had. Packed with the traditional flavours of Christmas stuffing it is super easy and makes incredible leftovers.
Course Main Course
Cuisine English
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 people
Calories 400kcal

Ingredients

  • 3 large brown onions or 4 medium
  • 30 grams sage
  • 100 grams breadcrumbs
  • 2 tsps salt
  • ½ tsp ground black pepper
  • 900 grams pork sausagemeat
  • 200 grams apple sauce
  • 30 grams butter
  • 2 tbsps olive oil
  • 10 rashers smoked streaky bacon chopped (I use scissors)

Instructions

  • Slice the onions into thin half moons and place in a sauce pan with the butter and olive oil. Fry gently for about 20/25 minutes until the onions become caramelised and brown. Preheat your oven to 190 C.
  • Strip the leaves from the stems of the sage and slice finely. Put all the ingredients including the sage into a large mixing bowl and mix well.
    I use my free standing mixer or my hands as it's really the easiest way as it is a heavy mixture. I then fry a little sample pattie of the mix to check for seasoning. Add more seasoning if required.
  • Tip into your roasting tray and smooth out evenly. It's best to have a thickness of stuffing about 4 cm so choose your dish accordingly.
  • Bake in the oven for about 35-45 minutes. You want it golden brown with deeper brown crispy bits on top that stick up.
    Keep an eye on it to ensure it doesn't catch. Put a silver foil hat on it if it does so before the cooking time is up. Of course different dishes will result in differing cooking times. If in doubt use a probe, the stuffing should have reached 71 C.
  • If you are freezing ahead of the big day then allow to cool completely before covering well in silver foil and putting inside a carrier bag. Place in the freezer before defrosting completely and reheating.
  • Apply to Got Ahead Face.

Notes

Because you get vastly different types of sausagemeat then it is important to try a tsp of the mixture by frying in oil to get your seasoning right. 
It's best to have a thickness of stuffing about 4 cm so choose your dish accordingly. Mine is 18 cm x 25 cm
Being a natural flapper I am always about the make ahead. To that end in order to ease my stress levels I always make my stuffing a month or so ahead and then allow to cool before double wrapping in it's dish with clingfilm and then silver foil and freezing the christmas out of it. 
I do strongly recommend that you get the best sausage meat that you can. Otherwise the texture is too soft and the flavour is not as good. You are looking for  a sausage meat with a high meat content.
If possible 80 % pork content. It should say on the side of the packet.
Depending on the sausage meat that you use there may be fat showing at the edges when baked. Carefully drain this off.

Nutrition

Calories: 400kcal | Carbohydrates: 12g | Protein: 15g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1067mg | Potassium: 312mg | Fiber: 1g | Sugar: 4g | Vitamin A: 132IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg