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 hands as it's really the easiest way. 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.
Apply to Got Ahead Face.
Because you get vastly different types of sausagemeat then it is important to try tsps of the mixture by frying in olive oil to get your seasoning right. Some are heavy on the salt and pepper already so hold back until you are in control of it.
It's best to have a thickness of stuffing about 4 cm so choose your dish accordingly. Mine is 18 cm x 25 cm