Easy Sausage Meat Stuffing With Sage and Onion

This sausage meat stuffing is one of the most flavorful side dish options, made with fresh herbs, sausage, sage and onion stuffing mix, and apple. Since this herby stuffing is quick and easy, this versatile recipe can be served with a Sunday or holiday roast.

Why you’ll love this recipe

• Flavorful: Sage, parsley, and sausage help add a ton of flavour to this sausage meat stuffing!
• Moist: Besides flavour, sausage also helps keep the stuffing moist. That way, you’re not left with dried-out meat stuffing.
• Crowd Pleaser: Even picky eaters love this sausage stuffing!
• Versatile: I’ve kept the ingredients fairly simple for this raw sausage stuffing. So it’s easy to add your own twist. For example, you can add mushroom pieces or potato bits. You can also use a Paxo mix without onions.
• Serve Anytime: This homemade sausage stuffing recipe comes together easily and quickly, so it’s perfect for any occasion. Serve my take on classic sausage stuffing with holiday mains, or enjoy it for a weeknight dinner.

If you have leftover sausage, you can use it up by making one of these recipes: Creamy Sausage and Fennel Pasta, Italian Sausage Stuffed Peppers, or Healthy Crustless Pizza Bowls.

What is sausage meat?

Sausage meat is a type of seasoned minced pork typically used for English sausage rolls, savoury pies, stuffings (like this sausage meat stuffing recipe), meat loaf, and meatballs. Usually, you’ll find sausage meat packed into casings.

Depending on your local store, it may be available raw or cooked. It may also be labelled sausagemeat (instead of sausage meat) in the store. Because of the added seasoning, it helps make recipes like this sausage meat stuffing even more flavourful!

Which stuffing mix?

You can use any stuffing mix for this sausage meat stuffing. However, I prefer using Paxo or Lidl mixes. When making this recipe with Paxo or Lidl, use the amount of water noted on the package.

 I also recommend following the directions on the stuffing package to prep the sausage sage and onion stuffing. Once prepped, follow the rest of the directions noted below to create this tasty side dish.

Ingredients

Cumberland Sausages – My favourite mix in for this sausage meat stuffing is Cumberland sausages; they’re a bit spicy and full of flavour! If you have another seasoned sausage you prefer, you can use those instead. Other options that work well with this recipe are spicy Italian sausage and turkey sausages.

Sage and Onion Stuffing Mix – I always recommend a Paxo or Lidl mix for a Sausagemeat stuffing recipe, but you can use other brands. Feel free to use a mix that you enjoy, which can include no onion, cornbread chunks, other herbs, etc. It will change the flavours slightly, but you’ll still end up with a yummy side dish.

Green Apple – Using pieces of green apple will help add flavour and texture to sage and onion stuffing with sausage meat. Any semi-tart apple will work for this recipe, like Piñata or Pink Lady.

See the recipe card for full information on all ingredients and quantities.

Variations/ Adaptations

Try the following variations and adaptations to create an even more tasty sausage meat stuffing! For holidays, I like tossing in dried fruit like apricot, apple, or cranberry (for Christmas) bits. You can add fun texture to stuffing with sausage meat by tossing in toasted chestnuts or pine nuts.

Instead of using a stuffing mix, you can use oatmeal. Or, try making this recipe with panko breadcrumbs. Using oatmeal or panko crumbs means adding extra seasoning since they don’t come pre-seasoned like stuffing mixes.

Another way to give this stuffing your own twist is to make this recipe without sage and use your own herbs of choice, like rosemary or thyme.

Use a gluten-free stuffing mix or stale gluten-free bread cubes for a gluten-free dish. It’s also important to check the ingredients in the sausage meat since some use breadcrumbs or wheat flour. With classic stuffing, eggs are used to bind the stuffing and help it keep it from drying out. This stuffing is not made with egg since it includes sausage.

How to make sausage meat stuffing

Preheat oven to 400°F (200°C).

1. Cut and peel sausage casings away from the sausage links and place the inner sausage meat into a bowl. Mash with a fork and then set aside (Image 1).
2. Peel the outside of a green apple and then grate the apple (Image 2).

3. In a separate bowl, add boiling water to the stuffing mix and stir together (Image 3).

4. Remove your butter from the freezer and grate the frozen butter directly into the bowl of sausage (Image 4).

5. Next, add the grated apple, dried sage, and chopped parsley to the bowl of sausage meat and grated butter (Image 5).

6. Add all the stuffing mixture in with the sausage, apple, butter and parsley ingredients and mix well (Image 6).

7. Place all the mixed ingredients into a baking dish and mash down using a fork (Image 7).

8. Bake for 40-50 minutes until the top is browned (Image 8).

Try these other yummy sausage recipes: Easy Sausage and Peppers, Easy Sausage Tray Bake with Vegetables, or Homemade Breakfast Burritos.

Can Sausage stuffing be made ahead of time?

The best part about learning how to make stuffing with sausage meat is finding out you can make it the day before (or even a few months before!) Simply follow the directions below to turn this into a make-ahead recipe, including fully cooking the stuffing in the oven. Allow the stuffing to cool, cover it with foil, and store it in the fridge.

The next day, you can pop this stuffing traybake in the oven at 200°C/ 400°F for about 30 minutes or until it’s heated through. This will help create irresistible crispy golden edges. Then, enjoy!

If you’re prepping it a few months ahead of time, let the stuffing fully cool, cover it in foil or cling wrap, and freeze for up to three months. Let the sausage meat stuffing casserole defrost overnight in the fridge. Then, let it come to room temperature for an hour before putting it in your oven at 200°C/ 400°F for about 30 minutes or until it’s heated through. You may need to add chicken broth or butter to keep it from drying out during the second bake.

Serving Suggestions

This delicious stuffing recipe sausage can pair with quite a few dishes! Serve it with any roast dinner, lamb, pork, beef, roast turkey, or chicken. It’s also yummy with other typical holiday sides, like gravy, mashed potatoes, roasted veggies, etc. Add this sausage meat stuffing to any meal to make it cosier.

Leftover Storage and Reheat Instructions

Fridge – If you have leftover sausage meat stuffing, you can store it in the fridge for 3-4 days. Let the leftover stuffing cool fully, then cover the top with foil or cling wrap. Reheat, and enjoy!

Freezer – To freeze leftover sausage stuffing, let it cool all the way. Then, pack portions into airtight containers. Keep in the freezer for up to three months. Be sure to defrost the portion (or portions) you want to eat overnight in the fridge before reheating them the next day.

Reheat – Zap stuffing in the microwave for about two minutes or until fully heated. I recommend adding a little bit of butter or a small amount of chicken stock on top so it doesn’t dry out. You can also eat this sausage meat stuffing cold; it makes a delicious topping on sandwiches with sliced turkey, chicken, or ham!

Recipe FAQs

Try this flavourful sausage meat stuffing with one of these mouthwatering mains: Slow Cooker Gammon Joint, Crispy Air Fryer Pork Belly, or Creamy Tarragon Chicken.

Explore More Recipes

Easy Sausage and Peppers (One Pan)

Creamy Sausage and Fennel Pasta 

Brussel Sprouts with Bacon (Pan-Fried & Easy!)

Christmas Dinner for 6 (under £20)

Easy Sausage Meat Stuffing

by Mimi Harrison

Print

5 from 2 votes

Prep Time: 15 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr 5 minutes mins

£0.49

Side

British

Freezable

Servings: 12

Cook ModePrevent your screen from going dark

MetricUS Standard

Create a quick, easy, flavorful side dish with this sausage meat stuffing recipe. A perfectly versatile recipe for a Sunday or holiday roast.

Ingredients

• ▢ 6 (400g) cumberland sausages (£3.25)
• ▢ 1 green apple, peeled and coarsely grated (£1.69/6= £0.28)
• ▢ 170 g sage and onion stuffing mix £1.35
• ▢ 50 g butter, placed in the freezer (£1.89/5= £0.38)
• ▢ Handful of fresh parsley, finely chopped (£0.60)

Cupboard Essentials

• ▢ 1 tsp dried sage

Method

• Preheat the oven to 200°C/ 400°F.
• Remove the casing of your sausages and break apart with a fork.
• Meanwhile, add the boiling water and stuffing mix into a mixing bowl, following packet instructions.
• Combine the grated apple, sausage meat, fresh parsley, dried sage, frozen butter- coarsely grated straight into the bowl, straight in with the stuffing and mix thoroughly to combine. Season with salt and lots of pepper.
• Pour into a baking dish (I used a 9 inch x 12 inch dish). Use a fork to evenly distribute the stuffing and pop in the oven for 40-50 minutes, or until fully cooked and crispy on top.

Notes

 

• To adjust the texture of your sausage meat stuffing, add more water for a looser consistency or less for a tighter one, but avoid excess liquid to prevent sogginess.
• Season generously with salt for even flavor in the large batch.
• Using a flavored Cumberland sausage, like one with black pepper, apple, and leek, can enhance the stuffing’s taste.

Nutrition

Servings: 12 servings

Fat: 13.1g

Calories: 190.5kcal

Carbohydrates: 11.9g

Protein: 5.9g