Sausage-Sage-Onion Stuffing (Sausage Meatloaf)
Serves 8-10
Ingredients
2 onions, sliced
25g butter
1 small Bramley apple*, peeled, cored and diced
2 x 400g packs meaty Cumberland sausages**, removed from their skins
handful sage, leaves chopped, plus extra for topping
140g granary breadcrumbs***
Salt & pepper to taste
4-5 sage leaves, for decoration (optional)
Directions
Set oven to 190C/375F.
Melt butter over medium heat in a large skillet, then add onions and sautée for about 5 minutes. Add the apple and cook just a few minutes longer, then set aside to cool.
Meanwhile, add the sausage meat, sage (if using), breadcrumbs and season with salt and pepper, and once the onion-apple mixture is cool enough to handle, add it in as well. Mix thoroughly.
Line a one-loaf bread pan with a strip of parchment paper, long enough to have a couple of inches overhang at each short end, then load the pan with the stuffing mixture, topping with extra sage leaves for decoration, if desired.
Bake for 30-40 mins, then allow to cool in pan for 10-15 minutes. Using the parchment paper ends as handles, lift the loaf from the pan and set on a paper towel-lined plate to absorb any fat, if necessary. Slice and serve.
Recipe adapted from BBC Good Food
*I used a Granny Smith apple
**I used a roll/chub of Jimmy Dean Sage breakfast sausage - if using sage breakfast sausage, omit the sage from the recipe (except for the decorative leaves)
***I used dirt-cheap white supermarket French/Italian bread
Serves 8-10
Ingredients
2 onions, sliced
25g butter
1 small Bramley apple*, peeled, cored and diced
2 x 400g packs meaty Cumberland sausages**, removed from their skins
handful sage, leaves chopped, plus extra for topping
140g granary breadcrumbs***
Salt & pepper to taste
4-5 sage leaves, for decoration (optional)
Directions
Set oven to 190C/375F.
Melt butter over medium heat in a large skillet, then add onions and sautée for about 5 minutes. Add the apple and cook just a few minutes longer, then set aside to cool.
Meanwhile, add the sausage meat, sage (if using), breadcrumbs and season with salt and pepper, and once the onion-apple mixture is cool enough to handle, add it in as well. Mix thoroughly.
Line a one-loaf bread pan with a strip of parchment paper, long enough to have a couple of inches overhang at each short end, then load the pan with the stuffing mixture, topping with extra sage leaves for decoration, if desired.
Bake for 30-40 mins, then allow to cool in pan for 10-15 minutes. Using the parchment paper ends as handles, lift the loaf from the pan and set on a paper towel-lined plate to absorb any fat, if necessary. Slice and serve.
Recipe adapted from BBC Good Food
*I used a Granny Smith apple
**I used a roll/chub of Jimmy Dean Sage breakfast sausage - if using sage breakfast sausage, omit the sage from the recipe (except for the decorative leaves)
***I used dirt-cheap white supermarket French/Italian bread