Stuffing is served...
SAUSAGE, APPLE & SAGE STUFFING
We tend to use this stuffing for a goose and we love to make it a little boozy. The recipe can easily work with any kind of poultry and it’s a good thing to make a day before and leave to chill in the fridge.
INGREDIENTS
- 300g sausage meat
- 10g salt
- 100g butter
- 2 white onions, thinly diced
- 2 cox apples, grated
- 30g sage
- 100ml dry good cider
- 50ml brandy
- 150g dried breadcrumbs
- 10g black pepper
- 2g nutmeg
- Firstly cook the onions in the butter until golden brown, add the sage, spices and mix.
- Then add the alcohol and reduce until the cider has evaporated.
- Leave the onions to cool, once cool take a mixing bowl and add the onion mix to the sausage, apples, salt and bread crumbs.
- After mixing thoroughly, it’s ready to stuff the bird!