Recommended Recipes: Sausage and Onion stuffing

When you have sausages on the brink of the use-by date, and can’t quite face another casserole, here’s something else for you to try…



  • T.H.Burroughs sausage meat
  • 1 onion
  • 2 garlic cloves
  • Dried breadcrumbs (great to make from any leftover bread or the ends that people never seem to eat)
  • Cumin
  • Paprika
  • Salt and pepper


Such a glorious recipe and so simple to make. Mix all the ingredients together in a bowl until evenly distributed.

Now, you can then spoon the stuffing into an oven proof dish and bake in the oven at 180 degrees for 30-40 minutes, or as we did this afternoon, stuff it into your roasting bird (on this occasion, chicken) and cook at 160 degrees for a couple of hours. The flavours from the stuffing will ooze into your bird spectacularly.



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