Sausage Meat Stuffing
You must be signed-in to rate this recipe. Click
- 675 g (1½ lbs) pork sausagemeat
- 175 g (6 oz) fresh breadcrumbs
- 2 tsp Schwartz Pork
- 2 tbs minced onion
- 1 medium egg, beaten
STEP 1: Place all the ingredients in a large bowl and mix well until they are thoroughly combined.
STEP 2: Use as a stuffing for a turkey or chicken before roasting, or shape the mixture into balls and cook them separately around the bird for 30 minutes. It is not suitable for freezing.
[Go back to the top of the page]