A delicious and easy sausage meat stuffing made from scratch with no packet mix needed. Flavourful bacon, onion and fresh herbs make this good enough to be served as a main course
Easy sausagemeat stuffing
It’s the trimmings that make a roast a proper roast: crispy roast potatoes, maybe Yorkshire pudding, lots of gravy. And when enjoying a roast chicken, or turkey at Christmas, who doesn’t love a spoonful of tasty stuffing.
This easy sausagemeat stuffing emphasises the savoury pork flavours, from both sausagemeat and bacon. The recipe is from scratch, so doesn’t use any packet stuffing mix.
See Also
- Slow cooker sausage casserole is a classic winter warmer that gently cooks all day
- Ready in just 12 minutes air fryer sausages are perfect every time.
- Sausage casserole with a rich tomato based sauce.
Stuffings are wonderful for making your roast go a little further when you need to feed more than usual number or to make the meal a little more special.
This is also equally good as a stand-alone dish, which can be made ahead, and frozen ready for cooking.
Why make my sausagemeat stuffing recipe
- Using good quality sausages (or sausagemeat) and then adding bacon makes delicious stuffing – double pork is good right?
- Made from scratch – no packet mix needed. Packet stuffing is a great store cupboard staple, but i find strong herb and onion flavours can overwhelm any dish.
- Adaptable – uses any sausages or sausage meat. Adjust the herbs to your preference.
- Make ahead – you can prepare ahead, freeze and cook at a later date.
- Leftovers are as delicious as the freshly cooked stuffing!
Sausagemeat stuffing ingredients
- Sausages / Sausagemeat – About 5 fat sausages worth. Do try and find sausages that have a high meat content and aren’t packed with other flavoured ingredients such as dried fruit etc. You want regular sausages; nothing fancy. We are adding fresh herbs and bacon and that gives more than enough flavour.
- Onions – one regular brown onion, or two or three shallots.
- Garlic – one fresh fat clove.
Garlic does keep for some time in the fridge, or a cool dark place, but eventually it does start to dry out, or sprout. Both can make it taste horrid, so chuck it out and start again.
- Bacon – I’ve used a few rashers of streaky, but back bacon will also do. It can be smoked or unsmoked according to your preference.
- Bread – for breadcrumbs. I’ve used a white bloomer, but really any will do – although a heavy rustic sourdough will make the final stuffing heavy.
- Fresh herbs – parsley and sage are the classic here. Fresh sage is quite pungent and strong so only use a couple of leaves.
- Butter – for frying the onion and garlic (if you need to be dairy free use your favourite substitution)
How to make sausagemeat stuffing – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Prepare your ingredients.
Onion – peel, top and tail and dice finely.
Garlic – peel and chop.
Sausages (if using) – slit the skin and squeeze the meat out, discarding the skins.
Bacon – cut into small pieces – the easiest way to do this is to use a pair of sharp kitchen scissors.
Herbs – finely chop – if you do not have excellent knife skills the easiest way to do this is to put the herbs in a mug and cut with kitchen scissors.
Bread – lightly toast, so it is barely coloured; you want to just crisp the outside. Allow to cool completely. tear into pieces and pulse to crumb in a mini food processor or a grinder.
Letting the bread cool will also dry it out, if you try and process it warm there is still enough moisture in the bread to turn it into doughy lumps rather than crumbs.
Step Two – Melt the butter in a frying pan and fry the onion and bacon for a few minutes, until just coloured. It does not need to be cooked through at this stage, but does need some cooking.
Step Three – add all the ingredients to bowl, liberally season with pepper and salt, and mix together. Using a fork is the easiest way to do this.
Step Four – lightly butter / oil a 20cm / 8 inch gratin dish and spread the sausagemeat mixture out in it, so it is no more than 2.5cm / 1 inch deep.
Press down and score the top with a fork, this will give lots of delicious crispy bits on top of the stuffing
Make Ahead
If the sausages have not been previously frozen you can make to this point, wrap well and freeze.
Allow to defrost in the fridge overnight and then bake, allowing another 5-10 minutes of cooking time if cooking from chilled.
Step Five – Bake at 190C / 180 Fan / 375F / Gas 5 for 20 – 25 minutes until cooked though, pulling away from the sides of the dish and browning on the edges and the top.
Sausage meat can be fatty – the bread will absorb some of the fat as it cooks, but it is best to check halfway through cooking and carefully pour off any liquid fat.
Serving suggestion
The perfect accompaniment to a roast to make it go further.
Or serve on its own, maybe with onion gravy, or honey roasted parsnips.
Variations
- Add a generous spoonful of chutney, or onion marmalade.
- Add a few chopped cooked chestnuts, or diced dried apricots
- Add your favourite herbs. A little rosemary would work well if served with lamb.
- Do not add lemon zest to flavour. I’ve tried it and it really does not work.
Storage / Leftovers
The stuffing is best served fresh from the oven.
Fridge – once cool transfer to an airtight container and keep in the fridge for up to three days.
Freezer – once cool pack into a freezer contain and freeze for up to three months. Defrost overnight in the fridge.
Reheat / Leftovers – cut into slices and fry until hot and golden – it is delicious in a sandwich. Crumble and fry and use as a base for a pasta sauce.
Hints and tips
- When cutting bacon and herbs. I find scissors the easiest way to cut both. Leafy herbs are easy to cut in a mug.
- Don’t use a strongly flavoured sausage, as I prefer to adjust the flavours by the amount of herbs I add.
- Don’t try and make breadcrumbs from fresh bread. Toast it very slightly and allow to cool, or it’ll turn into a gummy mess.
FAQS
A good quality sausage with a low level of added rusk. Even very high quality sausages have some rusk, so don’t waste time looking for a 100% meat sausage.
You can either freeze the stuffing mixture before baking, or freeze any leftovers. As always, only freeze once and make sure the stuffing is piping hot when you reheat it.
Yes, absolutely! Stuffing balls are very easy to serve, especially useful if you are feeding a crowd. Balls can be cooked in the oven, or fried. This can be a real help if your oven is already full.
The recommendation now are for stuffings to be cooked separately from the chicken or turkey. This means that there isn’t any danger from cross contamination, and that both the bird and stuffing cooks better.
More recipes you will love
- Honey roast parsnips are the perfect balance of sweet and savoury, soft and crunchy.
- This recipe is bursting with fresh fruity flavours. My easy cranberry orange sauce recipe cooks in the oven too; so simple!
- Delicious slow cooker red cabbage with cranberries and festive spices is so easy to make in a slow cooker. A delicious holiday dish with barely any effort
Sausagemeat Stuffing
Ingredients
- 1 onion (small)
- 1 clove garlic
- 3 rashers bacon (1)
- 75 g bread (2)
- 350 g sausagemeat (3)
- 3 sprigs fresh parsley
- 2-3 leaves fresh sage (4)
- 1 tbsp butter
- salt and pepper
Instructions
- Heat oven to 180°C (Fan) /Gas Mark 6 / 375°F
- Onion – peel, top and tail and dice finely.Garlic – peel and chop.Sausages (if using) – slit the skin and squeeze the meat out, discarding the skins.Bacon – cut into small pieces – the easiest way to do this is to use a pair of sharp kitchen scissors.Herbs – finely chop – if you do not have excellent knife skills the easiest way to do this is to put the herbs in a mug and cut with kitchen scissors.Bread – lightly toast, so it is barely coloured; you want to just crisp the outside. Allow to cool completely. tear into pieces and pulse to crumb in a mini food processor or a grinder.1 onion, 1 clove garlic, 3 rashers bacon, 350 g sausagemeat, 3 sprigs fresh parsley, 2-3 leaves fresh sage, 75 g bread
- Melt the butter in a frying pan and fry the onion and bacon for a few minutes, until just coloured. It does not need to be cooked through at this stage, but does need some cooking.1 tbsp butter
- Add all the ingredients to bowl, liberally season with pepper and salt, and mix together. Using a fork is the easiest way to do this.salt and pepper
- Lightly butter or oil a 20cm/8 inch gratin dish. Add the mixture and spread evenly so it is no more than 2.5cm / 1 inch deep. Flatten the top of the stuffing with a fork for a ridged effect. This will give tasty crispy bits on top. Make Ahead If the sausages / sausagemeat has not been previously frozen you can make to this point, wrap well and freeze. Allow to defrost in the fridge overnight and then bake, allowing another 5-10 minutes of cooking time if cooking from chilled.
- Bake for 20-25 minutes. The stuffing is ready when it's pulling away from the edges of the dish, and the top is browned. Sausage meat can be fatty – the bread will absorb some of the fat as it cooks, but it is best to check halfway through cooking and carefully pour off any liquid fat.
Notes
- Bacon – I’ve used a few rashers of streaky, but back bacon will also do. It can be smoked or unsmoked according to your preference.
- Bread – for breadcrumbs. I’ve used a white bloomer, but really any will do – although a heavy rustic sourdough will make the final stuffing heavy.
- Sausages / Sausagemeat – About 5 fat sausages worth. Do try and find sausages that have a high meat content and aren’t packed with other flavoured ingredients such as dried fruit etc. you want regular sausages nothing fancy. We are adding fresh herbs and bacon and that gives more than enough flavour.
- Sage – a little fresh sage goes a long way. Go easy on it.
- Add a generous spoonful of chutney, or onion marmalade.
- Add a few chopped cooked chestnuts, or diced dried apricots
- Add your favourite herbs. A little rosemary would work well if served with lamb.
- Do not add lemon zest to flavour. I’ve tried it and it really does not work.
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