Sausage recipes Archives

Boards and

Beef sausages with purple cabbage-and-apple slaw

10 minutes

Apple recipes

Pork sausages with fennel and butter bean apple mash

30 minutes

Salad recipes

Duck sausages with vino cotto-poached plums

30 minutes

Breakfast recipes

Chorizo, black bean and sweet potato fritters

1 hour

Cheese recipes

Mexican cheese dip with roast chilli and chorizo

5 minutes

Boards and

Sausage stuffing

25 minutes

Sausage stuffing

Serves 12

Difficulty Easy

Prep Time 25 minutes

Cooking Time 25 minutes

Ingredients

6 T extra virgin olive oil
300 g leeks, washed and roughly chopped
8 garlic cloves, finely chopped
250 g brown mushrooms, torn
200 g baby spinach
3 Granny Smith apples, peeled, cored and finely diced
500 g Woolworths traditional pork sausages
1 t ground nutmeg
Sea salt and freshly ground black pepper, to taste

Method

Heat 3 T olive oil in a pan over a medium heat. Add the leeks and cook until completely soft and slightly caramelised. Add the garlic and cook for a further minute. Transfer to a large mixing bowl.
Add a little more oil to the pan and cook the mushrooms in batches until caramelised and cooked through. Add to the leek mixture.
Blanch the spinach in boiling salted water for 30 seconds, then plunge into iced water to stop the cooking process. Squeeze out any excess water, then chop roughly and add to the mixing bowl.
Add the apple, sausage meat and nutmeg and season to taste. Use to stuff the turkey.

Cook's note: Yes, you can ditch the bread in your stuffing – it doesn’t matter what your mom says. The sausage meat binds the mixture to create what’s really a beautiful terrine. The combo of earthy, fruity, herby flavours is a winner.

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Sausage stuffing

Sausage stuffing

Ingredients

Method