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This Sausage, Onion and Sage Stuffing recipe is a Christmas classic, the perfect addition to your festive table. Baked in a roasting dish for a tender stuffing with a crispy top, this sausage stuffing recipe also includes instructions for turning it into stuffing balls or how to use it to stuff a whole turkey.
This old fashioned Sausage, Onion and Sage Stuffing recipe is a classic for a reason and I find stuffing is often one of the favourite parts of a roast dinner, so I love to spend the little extra effort to make it from scratch. The good news is it can be prepped ahead of time so less faff on the day.
Table of Contents
Why you will love this sage and onion sausage stuffing recipe:
- You can easily make this sausage stuffing recipe ahead to reduce Christmas (or Thanksgiving) Day stress.
- This baked stuffing recipe can also be adapted to make stuffing balls or to stuff the turkey – instructions below!
- Make this stuffing with your favourite sausages to make a unique family recipe you’ll look forward to making every single year.
Ingredients:
Cumberland sausages – the flavour works great here, but feel free to use your favourite type of pork sausage or sausage meat.
Breadcrumbs – made from fresh or stale bread, pre-made dried ones will make a dry stuffing!
Onion
Garlic cloves
Butter – salted and unsalted are both fine here.
Sage leaves – fresh sage is so much better than dried in homemade stuffing!
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Substitutions and Variations:
Add dried fruit – dried apricots and prunes, chopped up into bite sized pieces will add an extra fruity lift to your sausage stuffing. Bonus points if you’ve soaked them in Cognac first!
Add a breadcrumb topping – fresh breadcrumbs are best for moist and tender stuffing, but if you have any panko breadcrumbs in the cupboard a sprinkling on top will help make an even crispier top.
Directions:
Here’s a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: Dice the onions then sauté in half the butter until soft and golden. Add the crushed garlic and sauté for a further 2 minutes then set aside to cool.
TWO: Run a knife along the sausages and remove the outer skin. Place in a large bowl along with the onions, breadcrumbs and chopped sage. Mix well with your hands until combined.
THREE: Place the mixture in a baking dish and ruffle the top so it creates crispy bits while baking. Dot the rest of the butter on top.
FOUR: Bake for 20 minutes at 200C until the top is golden.
Frequently Asked Questions
Yes! Make it up and leave it in the fridge dotted with butter ready to bake up to a day later.
Of course – you should get about 10-12 stuffing balls out of this mixture, and they’ll take about 20 minutes to cook at 200C.
This will work too, but be sure to calculate the cooking time based on the weight of your turkey after stuffing (the BBC Food roast calculator has never let us down!) and check it is cooked through with a probe thermometer before serving – it should be at least 75C.
Other recipes you might enjoy:
If you’re looking for some more easy and delicious side dishes so serve alongside this Sausage, Onion and Sage Stuffing why not try our Air Fryer Honey Roast Parsnips, Buttery Maple Glazed Carrots, Best Bread Sauce Recipe, our Easy Air Fryer Pigs in Blankets Recipe, Sticky Red Cabbage, or our Balsamic Roasted Brussels Sprouts with Honey and Bacon?
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Hot Cross Bun Bread and Butter Pudding
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Made this recipe and loved it?
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Sausage, Onion and Sage Stuffing
Ingredients
- 400 g cumberland sausages
- 70 g breadcrumbs
- 1 onion
- 2 garlic cloves
- 50 g butter
- handful of sage leaves
Instructions
- Start by dicing the onions then sauté in half the butter until soft and golden.
- Add the crushed garlic and sauté for a further 2 minutes then set aside to cool.
- Run a knife along the sausages and remove the outer skin.
- Place in a large bowl along with the onions, breadcrumbs and chopped sage.
- Mix well with your hands until combined.
- Place the mixture in a baking dish and ruffle the top so it creates crispy bits while baking.
- Dot the rest of the butter on top.
- Bake for 20 minutes at 200C until the top is golden.
