Easy Sausage Meat Stuffing Recipe

This mouth-watering sausage meat stuffing recipe is the perfect side dish for Christmas dinner, as well as a great complement to classic roast chicken and beef.

It's also incredibly easy to make, requiring just a few key ingredients.

The recipe features store-bought sausage meat, dried sage and onion Paxo stuffing mix, grated apple, and nutmeg, resulting in a sausagemeat stuffing that's bursting with flavour and moisture.

The grated apple adds a lovely tang that perfectly balances the savoury sausage meat.

To elevate the flavour even more, I've swapped out traditional breadcrumbs for a packet of store-bought Paxo sage and onion stuffing mix.

👩‍🍳 Have an air fryer? Try my easy air fryer stuffing balls too!

Jump to:

• ✔️ Why should you try it?
• 🥘 Ingredients
• 🔪 How to make sausage meat stuffing
• 🍴 Serving suggestions
• 📖 Variations
• 🥡 Storage
• ❓ FAQs
• 😋 Delicious sides for roast dinner
• More festive recipes to try!
• Recipe
• 💬 Comments

✔️ Why should you try it?

1. With stuffing mix, making sausage meat stuffing has never been easier. Simply mix the stuffing mix with sausage meat, grated apple, and nutmeg, and you're ready to go!
2. Dried stuffing mix is made with a blend of sage and onion, which adds a delicious savoury flavour to the dish. It's the perfect complement to the meaty sausage.
3. The combination of stuffing mix and sausage meat results in a stuffing that's moist and tender, with just the right amount of texture.
4. Sausage meat stuffing is not only the perfect side dish for Christmas dinner, but it also goes well with classic roast chicken and beef. It's a versatile recipe that you can enjoy all year round.

🥘 Ingredients

Sausage Meat - you'll need 450g of pork sausage meat. If you prefer, you can squeeze sausage meat from store-bought sausages.

Sage and Onion Stuffing Mix - I use supermarket own brand or Paxo dried stuffing mixes. You could also try different flavours of dry stuffing mix. At Christmas, you'll often find ones containing dried cranberries and chestnuts.

Apple - a large Bramley apple but Granny Smith apples would also work well. There is no need to peel the apple first.

Egg - helps bind the stuffing together.

Nutmeg - I always grate whole nutmeg for the best flavour.

Butter - dotted over the top of the stuffing for colour and moistness.

Black Pepper - for seasoning.

🔪 How to make sausage meat stuffing

The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

One: In a large bowl mix together the sausage meat, dried stuffing mix, grated apple, egg, nutmeg and black pepper with a wooden spoon. If you like your stuffing really smooth, you could blitz all of the ingredients in a food processor.

Two: Press the stuffing into a lightly greased medium size oven-proof baking dish and dot the top with butter.

Three: Bake in a preheated oven for 45-50 minutes until golden.

🍴 Serving suggestions

I love stuffing with any roast dinner, but especially chicken, and turkey at Christmas!

At Christmas, I usually serve the stuffing in a baking dish alongside roast turkey, polenta roast potatoes, slow cooker red cabbage, honey roasted carrots and parsnips, pan-fried Brussels sprouts, bread sauce, and devils on horseback.

I absolutely love using cold stuffing in sandwiches with cold sliced turkey and cranberry sauce! It's one of my all-time favourite ways to enjoy leftover stuffing and turkey.

📖 Variations

• Give the stuffing a festive flavour boost with the addition of dried cranberries, crumbled chestnuts, and clementine zest. You could also add chopped fresh herbs such as sage or parsley.
• Instead of baking the stuffing in one big dish, you could roll it into stuffing balls. You would need to reduce the cooking time by about 15 minutes. Did you know you can also cook stuffing balls in your air fryer?
• The recipe serves 8 as part of a roast dinner, but it can easily be doubled to feed a crowd at Christmas!
• I find that the stuffing is lovely and moist due to the egg, grated apple and butter. However, feel free to add 200ml of boiling water to the stuffing if you like your stuffing very soft.
• The sausage meat stuffing also makes a fantastic filling for puff pastry sausage rolls!
• Try my apricot stuffing recipe instead.

🥡 Storage

Make Ahead - The stuffing can be made up to the point of baking and stored in the fridge for up to 3 days. It's a great make-ahead recipe for Christmas!

Store - Leftover stuffing can be stored in the fridge for 3-4 days in an airtight container. It's delicious in sandwiches with cold meats and cranberry sauce. You can also reheat it in the microwave.

Freeze - The sausage meat stuffing is also freezer friendly. You can either freeze the stuffing baked or unbaked. If freezing unbaked, defrost in the fridge overnight, add the butter on top, and then cook as directed.

❓ FAQs

😋 Delicious sides for roast dinner

• Air fryer roast potatoes
• Boulangere potatoes
• Roasted swede
• Cauliflower cheese
• Air fryer asparagus
• Creamed Cabbage

More festive recipes to try!

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Recipe