Pork Sage and Onion Stuffing
A classic Christmas stuffing made with pork sausage, sage, and onion.
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- •1 sachet Sage and onion stuffing mix
- •700 grams Pork sausageCan use beef, chicken, or turkey sausage
- •400 grams Beef or chicken stockCan use vegetable stock for vegetarian option
- •80 grams ButterRoom temperature
- •1/4 teaspoon Salt
- •Black pepperFreshly ground
- 1
Preheat oven to 180°C (356°F) or gas mark 4.
5 min
- 2
Prepare the stock by dissolving stock cubes in 400 ml of water if needed.
5 min
- 3
Remove sausage meat from skins if using links.
5 min
- 4
Pour boiling stock over the sausage meat in a bowl.
2 min
- 5
Add the sage and onion stuffing mix and combine.
3 min
- 6
Add butter and mix well.
2 min
- 7
Season with salt and freshly ground black pepper.
1 min
- 8
Transfer mixture to a 2-pound loaf pan, cover with greased foil.
5 min
- 9
Bake in preheated oven for 45 minutes.
45 min
- 10
Let cool for 5 minutes, then remove from pan and cool completely.
10 min
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