Sausage Meat Stuffing
An incredibly easy sausage meat stuffing perfect for any roast or Christmas dinner. This recipe is bursting with flavour and comes together in just 55 minutes.
Let’s be honest, no roast dinner is complete without a side of stuffing. Seriously, it’s not just a must-have, but it’s also an incredibly delicious pairing! Moving my slight snobbery aside, this quick and easy sausage meat stuffing is one not to miss!
The texture is moist, it’s packed full will flavour and it’s incredibly soft too. Plus, the flavour is truly delicious, and it goes exceptionally well with any meal.
I went with an onion and sage flavour, but you can add whatever herbs and flavours that you like. All you need to do is mix all the ingredients together and let it bake in the oven – that’s it!
Why You’ll Like This Recipe
- The texture isn’t dry
- It’s easy to feed a crowd
- You can make it ahead and freeze
- The stuffing mix makes this recipe super easy
What I love about preparing this sausage stuffing in a baking tray instead of shaping them into individual balls is the noticeably moist texture. Though it takes slightly longer to cook than individual balls, the texture makes it so worth it.
Watch How To Make It
Sausage Meat Stuffing Recipe With Paxo
Paxo is the stuffing mix I used which makes this meat stuffing recipe so quick and easy, as I don’t need to shred my own bread for example which saves me so much time. There are so many stuffing mixes that you can use including supermarket own brands. The great thing about stuffing mixes is that they are usually flavoured. A couple of my favourite flavours are sage and onion and chestnut and red onion.
Sausage Meat Stuffing Recipe Ingredients
- Sausage Meat: Use sausages from the supermarket or local butcher (they’ll need to be skinned to be left with the sausage meat). Pick any flavoured sausages you like, I chose pork sausages seasoned with salt, pepper and a pinch of nutmeg.
- Sage And Onion Stuffing Mix: I used Paxo Sage & Onion Stuffing Mix. You’ll need water to make this mixture (the amount of water you’ll need is according to packet instructions).
- Egg: An egg is used to help bind all the ingredients together.
- Seasonings: I added black pepper for extra flavour, but this addition is optional.
- Butter: A small amount of butter is added on top of the sausage mixture to help keep the meat moist whilst it’s cooking in the oven.
- Bramley Apple (Optional): I don’t add apples to my stuffing mix (because I don’t like apples). But if you want to add it in, simply grate an apple and add it into the sausage mixture.
How To Make Stuffing With Sausage Meat
Below is a step-by-step guide on how to make this easy stuffing meat sausage. Full recipe instructions are on the recipe card:
Preheat your oven to 200°C (180°C Fan, gas mark 4). Add the stuffing mix into a bowl followed by boiling water (or according to packet instructions) and mix together.
Add the remaining ingredients (apart from the butter) into the mixing bowl and mix together until evenly distributed.
Add the sausage meat mixture into an ovenproof dish and press the mixture into the sides and smooth out the top. Then add chunks of butter to the top.
Place the tray into the oven and roast for 45 to 50 minutes or until the top of the sausage meat browns.
What To Serve With Sausage Meat Stuffing
Serve this sausage meat stuffing alongside your Sunday roast or Christmas dinner. I also like to serve it alongside this honey and mustard glazed gammon. I’ve listed a couple more sides below:
- Roasted Tenderstem Broccoli
- Honey Roasted Carrots And Parsnips
- Marmite Roast Potatoes
- Parmentier Cubed Potatoes
- Oxo Roast Potatoes
My Top Tips
If you notice the top of the sausage meat is browning too fast, cover the dish with foil to help prevent the mixture from browning rapidly.
To add even more flavour to the stuffing mixture, instead of only water, you can add half water and half stock or water with a stock cube. This will result in a sausage stuffing mix that is bursting with flavour. Though, I wouldn’t recommend doing this if you don’t like a salty taste.
Don’t skip adding an egg to the stuffing ingredients as this helps to bind the ingredients together. Without it, I find that the stuffing texture is crumbly and easily falls apart when cooked.
Add Herbs: I like to add fresh rosemary, sage and a little bit of parsley. Instead of fresh herbs, you can use dried herbs instead (though fresh herbs add an extra oomph of flavour).
Add Fruits & Nuts: Add extra flavour and texture to this stuffing with the addition of dried fruit like raisins, apricots or sultanas and crunchy nuts like almonds, peanuts or walnuts.
A Christmas Twist: Nothing screams Christmas like the addition of dried cranberries and chestnuts!
How To Make Ahead, Store & Freeze
You can make this stuffing ahead of time by preparing this recipe in advance. To do this, simply mix all the ingredients together and store it in the fridge for up to two to three days. Make sure this raw filling is kept in an airtight container with a lid.
Keep cooked leftovers in the fridge in an airtight container for up to 2 to 3 days. Reheat in the oven or microwave until it’s piping hot throughout, or you can eat it cold. Leftover stuffing will make a delicious sandwich filler or pizza topping.
To freeze, keep either cooked or raw stuffing in the freezer for up to 3 months, don’t add butter until you’re just about to cook it in the oven. Defrost overnight or cook this dish from frozen.
More Sausage Recipes You Might Like
Stuffing With Sausage Meat
- 450 g Sausage Meat
- 170 g Sage And Onion Stuffing Mix
- 425 ml Water (Or According To Packet Instructions)
- 1 Egg
- 30 g Butter
- 1 Bramley Apple (Optional)
- 1 tsp Black Pepper (Optional)
- Preheat your oven to 200°C (180°C Fan, gas mark 4). Add the stuffing mix into a bowl followed by boiling water (or according to packet instructions) and mix together.425 ml Water, 170 g Sage And Onion Stuffing Mix
- Add the remaining ingredients (apart from the butter) into the mixing bowl and mix together until evenly distributed.450 g Sausage Meat, 1 Egg, 1 Bramley Apple, 1 tsp Black Pepper
- Add the sausage meat mixture into an ovenproof dish and press the mixture into the sides and smooth out the top. Then add chunks of butter to the top.30 g Butter
- Place the tray into the oven and roast for 45 to 50 minutes or until the top of the sausage meat browns.
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