This Sage & Onion Sausagemeat Stuffing is my pimped up Paxo recipe. Yes we could make it all from scratch but packet stuffing mix is easy and tasty so I make no apologies for this cheat’s shortcut. Sausage meat stuffing is a must on my Christmas table and any other roast dinner for that matter!
Measure 85g Sage & Onion Stuffing Mix in a mixing bowl.
Measure and pour in 350ml Boiling Water.
Stir until fully mixed. Cover and leave for 5 minutes.
Break up 225g Pork Sausage Meat into the stuffing mix. Use you hands to fully mix it into the stuffing. Using your hands is essential as you will need to do much squishing for it to fully combine.
Move the stuffing into a small baking dish. Spread it to the edges and corners and smooth the top.
Use a fork to rough up the top. These ridges will get nice and crispy.
Pop the dish into the oven to bake for 45 minutes.
The top should be golden. The cooking time might differ depending on how deep the mix is in your dish so it is worth making a cut and checking that the sausage is cooked all the way through. Pop it back into the oven if it is at all pink.