Sage and Sausage Stuffing
Cowbridge Kitchen
You have heard of Pigs in Blankets well these Sage and Sausage parcels are Stuffing in blankest.
Every Christmas I am looking for new ideas to spice up the Christmas lunch and this year these savoury sage and sausage parcels are the perfect surprise this Christmas.
Sageand Onion stuffing mixed up with Homemade Sausage meat then wrapped up in a blanket of bacon.
10 mins Prep time
35 mins Cooking time
Time
This is based on a 56g serving
Calories: 190
Protein: 8g
Fat: 17g
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Nutrition
Servings
Anybody can have a go at this recipe, even a novice cook
Difficulty
I created this recipe as a Christmas special, but they can be used on any Sunday Roast.
Cost to make:
£1.77 / $2.24 (Est.)
Equipment:
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How to make Sage Stuffing
Sage and Onion stuffing has become popular due to companies like Paxo, that make it on an industrial level.
These Sage and Sausage parcels use this product and mix it with sausage meat to make a festive sausage and stuffing packages.
Cuisine:British
ingredients
200 g Sausage Meat (4 Sausages)
175 ml Boiling Water
25 g Butter
Streaky Bacon
1/4 teaspoon Black Pepper
Cooking Instructions
- If using sausages then skin them and put the meat into a container.
- Add the black pepper and mix it together with the sausage meat with your hands.
- Make up the Sage & Onion Stuffing mix with the water.
- Add the butter to the stuffing and mix together with a fork.
- Leave the stuffing to cool for 10 minutes.
- Mix the sausage meat into the stuffing.
- Using a standard desert spoon , scoop out about 50 g of mixture for each stuffing parcel.
- Form into a rough ball then wrap in the streaky bacon.
- Do this until all of the stuffing is used up.
- You should get around 20 parcels.
- Stand each parcel on its end on a greased baking tray.
- Bake in a preheated oven @ 180 c for 25 minutes or until the stuffing is brown.