We all have our favourite bits when it comes to a Christmas dinner. The parts of the plate we gobble up first, or maybe leave until last to finish on a high note. Yorkshire puddings will always be my favourite component in any roast dinner, and let me tell you, if you’re just eating them with beef then you are failing at life. But when it comes to a Christmas roast, for me, it’s all about that all important stuffing.
I’m totally okay with the packet mixes for sage and onion stuffing, and would quite happily eat the whole lot, however the type of stuffing I’m talking about right now is the meaty kind, made with quality sausage meat. Sure, with bacon wrapped turkey and pigs in blankets, it’s a meat overload, but hey, it’s Christmas!
I’ve been making this sausage and cranberry mixture for years now, and I refuse to have a Christmas without it. Made with herby sausage meat, loads of cranberry sauce, a decent hit of freshly chopped sage and a scattering of salty buttered onions, it’s the perfect accompaniment to everyone’s favourite meal of the year.
6 good quality sausages, skinned
1 onion, chopped
50g unsalted butter
125ml cranberry sauce
12 fresh sage leaves, chopped
Salt and fresh black pepper
- Preheat oven to gas mark 6/200C or 180C for fan assisted ovens.
- Heat the butter and a drizzle of olive oil in a large frying pan over a low to medium heat. Add the onion and saute, stirring occasionally, for around 10 minutes, or until soft. Season with salt and set to one side to cool.
- Meanwhile, mix the sausage meat in a large bowl with the cranberry sauce and fresh sage. Once the onions have cooled down add them to the bowl and mix well. Season with salt and fresh black pepper, and then spoon into an ovenproof dish.
- Put into the centre of your preheated oven and cook for around 25-30 minutes, or until the stuffing is cooked through. If you’d prefer to stuff it into the turkey, you can also do that. Just make sure to adjust your turkey cooking times!