This sage and onion stuffing is simple yet delicious. Made from peppery sage and aromatic oregano mixed with tasty sausagemeat – it’s a great accompaniment for a Sunday roast or a festive dinner. You can also prepare things in advance to make things even easier.
What is it made from?
This stuffing is made from fresh sage, onion, sausagemeat, oregano, garlic and breadcrumbs. You can use dried breadcrumbs to make things easier.
If you can’t get your hands on any fresh sage then you can also substitute dried sage – use around half the amount.
You can also buy whole sausages for this and snip off the top of the skin and push the meat out.
Can you make it in advance?
A lot of guidelines will tell you not to prepare stuffing in advance. However, I do make this a day in advance and just make sure that the onions are fully cooled before mixing with the other ingredients. I also make sure that the ingredients, especially the pork, are out of the fridge for the least amount of time possible.
If you did want to be extra safe then you can combine everything but the sausagemeat ahead of time and refrigerate and then mix the sausagemeat when you are ready to cook.
Another alternative is to make the stuffing and then freeze it until you are ready to eat. Defrost thoroughly before cooking.
How long does it last once cooked?
Cooked stuffing can be kept in the fridge for 3 days. You can also refrigerate it for up to a month. When you reheat it make sure it’s steaming hot all the way through.
How to make it
Preheat the oven to 220C/400F.
Heat the oil in a small frying pan over medium high heat, when hot add the onion and cook for around 6-8 minutes until softened.
Remove the onions from the heat and allow to fully cool. Once cooled mix with the sage, oregano, garlic, sausage meat, flour, baking powder and breadcrumbs. Mix the ingredients together fully and then roll into balls.
Place in the oven for 40-45 minutes until piping hot all the way through.
If you are looking for more great side dish recipes then you might want to try:
- Bread sauce
- Garlic roasted tenderstem broccoli
- Individual dauphinoise potatoes
- Garlic and leek mashed potatoes
- Lemon & thyme roast potatoes
Products that work well for this recipe:
5 inch round foil bowls
Le Creuset Stoneware Casserole Dish
Beeswax Food Wraps
This sage and onion stuffing is absolutely beautiful. Peppery sage and aromatic oregano combined with tender sausage meat. Perfect for a Sunday roast or a festive dinner.
The default recipe serves one (2 generous sized stuffing balls)
- 1 tsp olive oil
- 1/4 onion, peeled and diced
- 10g / 2 tbsp dried breadcrumbs
- 1 clove garlic, crushed
- 1/2 tsp oregano
- 1 tbsp finely chopped fresh sage
- 1/4 tsp baking powder
- 1/4 tsp plain flour
- 75g sausagemeat
- Preheat the oven to 200C / 400F
- Heat the oil in a frying pan or skillet over medium-high heat. Add the onion and saute for 5-6 minutes until softened. Allow to cool for a few minutes.
- Mix the onions with the remaining ingredients and mix everything together until fully combined.
- Roll the stuffing mixture into balls and then place in the oven for 45 minutes or until fully cooked and steaming hot all the way through.
- You can use dried sage instead of fresh sage if you can’t find any – use around half the amount.
- You can use dried thyme instead of oregano
- If you want to make this in advance then make sure to fully cool the onions before mixing with the other ingredients.
- Category: Side
- Method: Hob / Oven
- Cuisine: British
- Serving Size: 1
- Calories: 316
- Fat: 18g
- Carbohydrates: 18g
- Protein: 12g
Keywords: stuffing, pork, sausage, sage, oregano, side dish, roast dinner, christmas