Easy Sausage Meat Stuffing is the perfect side dish to any roast dinner. It is incredibly simple to make and will take your roast dinner to the next level.
Do you love stuffing?
I was never really a fan of stuffing. It was something I would often rather not have on my plate when eating a roast to allow for more room for roast potatoes!
My view towards stuffing changed when I tried my Father-in-law’s stuffing.
Mr Curly and I met when I was at university going my undergrad course and he was studying for his PhD. He had recently moved back home whilst studying which meant that at weekends I would travel down the motorway to see him.
Easy Sausage Meat stuffing – a family recipe
Like lots of people, Mr Curly’s parents would cook a roast on a Sunday. I remember always being offered the meat first (usually chicken); because they are lovely people and thought the guests should get the best meat.
The best meat in most of their opinions was the breast meat so I felt obliged to take some. It was months down the line that I told them I actually preferred the dark meat!
The most memorable part of these roasts was Mr Curly’s Dad’s stuffing. I don’t remember having stuffing with sausage meat before.
My Mum made an oatmeal stuffing which is traditional in Aberdeen and sage and onion stuffing; but never stuffing with sausage meat.
Delicious & so easy to make
The sausage meat not only adds flavour but also moisture. So many stuffing balls you see look so dry and like you’d need a litre of gravy to be able to eat them. This Easy Sausage Meat Stuffing is the complete opposite.
What makes this so easy is that you can mix it all together and let it cook in the oven. There is no need to form into balls which is vital time you can use doing something else when preparing a roast!
Plus you’re going to want a lot of this Easy Sausage Meat Stuffing so a large spoonful is better than a small ball!
Shortcuts don’t mean you’re cheating!
The main outcome from cooking is to make a delicious meal. If this involves a few shortcuts then I don’t think this matters at all.
This Easy Sausage Meat Stuffing uses ready made sage and onion stuffing as a base. It is a quick and easy way to add flavour without having to make the breadcrumbs and add the flavourings yourself.
I think this is especially invaluable when you are making a roast dinner. Surely it can’t be just me that seems to get a little flustered when I have so many things on the go at the same time?!
I’m not saying buy frozen roast potatoes; but I think using the ready made sage and onion stuffing is shortcut worth taking.
What to serve this Easy Sausage Meat Stuffing with
I’d serve this with any roast dinner, but definitely for Christmas lunch! My Air Fryer Roast Chicken and Roast Beef scream out for this stuffing! Make sure you make enough stuffing for everyone to have plenty, plus leftovers for a cold meat and stuffing sandwich!
If you’re going down the roast dinner route, don’t forget the following deliciousness:
- Air Fryer Roast Potatoes
- Brussels Sprouts with Bacon and Garlic
- Roasted Air Fryer Carrots
- Air Fryer Pigs in Blankets
- Roasted Air Fryer Parsnips
- Pressure Cooker Red Cabbage with Apple
This stuffing doesn’t just have to be part of a roast dinner though. It is so quick and easy to make you could have it with any grilled meat or sausages any day of the week.
If you want to elevate the stuffing even more, try my Cranberry & Bacon Sausage Meat Stuffing or Pork, Apple & Sage Stuffing instead.
Easy to feed a crowd
If you’re catering for people like Mr Curly who are stuffing fanatics, you can easily add another pack of stuffing mix to help stretch the sausage meat further.
This helps bulk out the stuffing without needed to add more sausage meat. I would also add another egg to help bind the stuffing.
If you are feeding a really big crowd, you can obviously add more sausage meat as well as more stuffing mix.
How much water should be added?
I have noticed that different packets of stuffing mix require you to add different amounts of water.
The well known brand Paxo, needs less water than some supermarket own brands. The recipe below shows the amount Paxo recommend adding but make sure you check the packet of the brand you have.
I noticed Lidl’s stuffing mix needed over 500ml of water so it is definitely worth checking.
Can I add different flavours?
At Christmas especially, you can get some delicious sausage meats with added flavours such as cranberries and honey.
Obviously you could add these flavours yourself, but this is called Easy Sausage Meat Stuffing after all so you will be forgiven to buy the sausage meat with added flavours should you wish to.
My Pork, Apple & Sage Stuffing is an example of how you can add flavours to the stuffing to make it a bit more special.
make your stuffing ahead of time
Roast dinners can get a little bit hectic as there are so many elements to prepare and cook.
To save yourself time and to get ahead, you can prepare this stuffing in advance.
Mix all of the ingredients together and keep it in the fridge until you are ready to cook. It will be fine in the fridge for two to three days.
You can also cook this delicious stuffing using your air fryer. It’s quicker to cook and frees up valuable space in your oven.
What to do with leftover stuffing
If you’re lucky enough that everyone hasn’t eaten all of the stuffing, it makes great leftovers. It is particularly tasty in thick white bread along with some leftover meat from your roast.
You don’t have to worry about reheating it as it is delicious cold. Store it in the fridge for up to two days.
It would also be delicious the next day served with Bubble & Squeak.
How to freeze this stuffing
You can freeze the stuffing for up to three months. You can freeze either raw or cooked. This would be one of the rare occasions I would recommend a foil disposable container.
If you want to freeze it raw, mix all of the ingredients apart from the butter on the top. When you want to use the stuffing, leave it to defrost in the fridge overnight. Add the butter to the top and cook as per below.
If you want to cook the stuffing before freezing it, cook exactly as per below. Put it in the freezer within two hours of it finishing cooking.
Defrost in the fridge overnight and cook in the oven until piping hot throughout. You might want to cover it with foil so it doesn’t get too brown on top.
Can this stuffing be made gluten free?
Yes, very easily!
Make sure your sausage meat is gluten free. If you can’t find gluten free sausage meat, you can remove the skins from gluten free sausages and add this instead.
Gluten free sage and onion stuffing mix should be easily available in your supermarket’s free from section.
Other recipes you might like
- Pork & Stuffing Sausage Rolls
- Potato & Thyme Stacks
- Brussels Sprouts with Bacon & Garlic
- Air Fryer Herby Potatoes
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Easy Sausage Meat Stuffing
Easy Sausage Meat Stuffing is the perfect side dish to any roast dinner. It is incredibly simple to make and will take your roast dinner to the next level.
Ingredients
- 375 g sausage meat
- 170 g sage & onion stuffing mix
- 425 ml boiling water (follow the packet's instructions)
- 1 egg
- 30 g unsalted butter
Instructions
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Preheat the oven to 180ºC (fan assisted 200ºC non fan)
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Add all of the ingredients apart from the butter into an oven proof dish (approximately 23 x 23cm). Stir until completely combined
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Smooth out the top of the stuffing and add chunks of butter to the top
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Cook for 50 minutes until brown on top
Recipe Notes
If the meat you are cooking requires a different temperature, adjust the cooking time for the stuffing. If the temperature is lower, cook for 10 minutes or so longer. If it is higher, cook on a lower shelf for 45 minutes or until the sausage meat is cooked through.
Nutritional information is given as a guide only and may vary.
Anna says
My other half always makes roast on Sundays, and usually he makes the classic sage and onion stuffing. I’m looking forward to showing him this recipe, as I think he would love the sausage addition!
Curly says
Ooh add a bit of sausage meat for an extra treat!
S patterson says
Yeah I bet curly
Angela Roberts says
I love that crispy top and I’ll eat any kind of stuffing.
Curly says
The crispy top is one of the best bits 🙂
Monika Dabrowski says
No one can say they don’t have time to make their own stuffing if it’s so easy to do! Delicious recipe! Thank you for joining in with #CookBlogShare
Curly says
It really is so easy! Thank you 🙂
Lucy Parissi says
Your father-in-law must be proud as punch to see this lovely recipe inspired by his sausagemeat stuffing appearing on your blog.
Curly says
Well apparently it lead to his sister saying the recipe was actually their Mum’s and not his! So maybe I should have called it a family recipe!
Corina Blum says
I love stuffing made with sausage meat and that’s the kind I usually make if I’m making stuffing. I have to admit I like to make it into little balls though as we love the extra crispy bits you get on the outside!
Curly says
Ooh yes. My husband prefers a small amount of crispy topping with lots of softer stuffing.
Corina Blum says
That’s so nice of you to make it the way he likes it! And thanks for sharing with #CookOnceEatTwice.
Nickki says
I’ve always had a thing for sausagemeat stuffing and this looks really delicious! It’s so good alongside roast chicken,
Curly says
Oh yes, a roast isn’t complete without stuffing!
Lesley says
Is it possible to do this without egg, please, as my husband has an egg allergy, it sounds great otherwise
Curly says
Hi Lesley, I haven’t tried it myself but I think you would be fine to just leave the egg out. It might be more noticeable if you were going to shape the sausage meat into balls, but cooking it in a dish like this should be no problem.
John says
I make it without egg and it’s fine. I add chopped chestnuts.
Curly says
A tasty festive addition!
Helen - Cooking with my kids says
Stuffing is my favourite part of a roast, but we’ve always had the kind with sausage meat in it. I’ve never actually made my own, but you’ve shown how easy it is so perhaps I should now!
Curly says
Really easy and some great short cuts!
Janice says
Stuffing is such a magnificent side dish, I don’t make it often enough but your recipe looks perfect so I’ll definitely make the effort.
Curly says
Thanks Janice. Rien loves it so we have it with nearly every roast dinner.
Chloe Edges says
This is an absolute must with a roast!
Curly says
Thanks, I agree!
Michelle Rolfe says
mmmm stuffing – its always a fight in my house. But I love it! This looks delicious – I’m going to make some to freeze so I can have throughout December! Thanks for linking up to #CookBlogShare. Michelle x
Curly says
Thanks Michelle. Great idea!
Eb Gargano | Easy Peasy Foodie says
Yum! I just love that classic sage / onion / sausage meat combo 😀 Eb x
Curly says
Thanks Eb x
Lori McLean says
Thank you!!! My
Mom always made stuffing with raw sausage but all recipes called for cooking it before adding to rest of ingredients!!! I googled raw sausage stuffing and I am delighted to find this! Thanksgiving is saved!
Curly says
Ah fantastic. Yes it isn’t common in the UK to cook the sausage meat before you add it to the stuffing. I hope you like it! Happy Thanksgiving 🙂
Sharon Sweeney says
Love this recipe, used it a few times and so simple and always tasty. I prefer my stuffing to be a bit more lose, just like my mother in law made, so would adding more water help?
Curly says
Thank you Sharon. Yes if you like it a little more loose, just add a bit more water until it is the consistency you like before putting it in the oven.
Steve says
I do this recipe but finely chop some chestnuts and apricots in with a spoon of cranberry sauce
Curly says
Hi Steve, that sounds delicious and festive! Enjoy!
Jan says
Can the raw mixture be frozen with raw onion and egg in it?
Curly says
Hi Jan, you can definitely freeze the stuffing raw. The recipe doesn’t include onion, but if you wanted to add this it would be fine to freeze. The onions should soften when it cooks on the day, alternatively you could sweat the onions off in a small amount of oil until they are softened. Let them cool completely and add them to the stuffing before mixing and freezing. Hope this helps.
Jan says
Thank you. I was just concerned about the raw egg.
Curly says
I don’t think this is an issue, but if you are worried I would recommend cooking the stuffing before you freeze it.
Claire says
Looks absolutely delicious. My first time cooking Christmas dinner this year so I am going to give this a try. Is the butter on top essential? Cl
Curly says
Thanks Claire! No you can definitely leave the butter off. It’s such a simple but tasty recipe that I’m sure you’ll do great!
Melissa says
Cant wait to try this, I’m going to make it today ready for Christmas Dinner tomorrow. Could I roll it into balls instead of putting it in the dish? Or do I need to do something extra to it to be able to do that?
Curly says
Hi Melissa, yes absolutely. It should form into balls no problem. I haven’t tested the cook time for stuffing balls but it is very forgiving so even if you cook them for a little longer I’m sure it’ll still be delicious. Enjoy!
Karen says
Thanks for sharing this recipe..made it and everyone loved it so made it again i added onion and gravy rather than water also using good quality sausagemeat makes all the difference
Curly says
I’m so pleased everyone liked it. That’s a great idea, sounds delicious!
Mike Hudson says
My mum always makes stuffing like this for Christmas and I have used this method for the past 20 years. Everyone loves it and always wants the recipe !!
Will be making a mega batch this year as we have 18 for dinner at Christmas
Bea says
This sounds delicious. Do you know if you’re able to cook it in a slow cooker please?
Curly says
Hi Bea, this isn’t something I have tried before I’m afraid. I don’t know if it has enough liquid in the recipe to not dry out in a slow cooker? You could definitely try it but I cannot guarantee it’s success I’m afraid.
Michelle says
Can you add chestnuts?
Curly says
Hi Michelle, yes you definitely can.
Shannon says
Have you tried making this by stuffing it into the neck of chicken / turkey?
Curly says
Hi Shannon, I haven’t I’m afraid because I like my stuffing to have a crisp top. I know other people have said cooking stuffing inside the bird is tricky because they cook at different times.
Lily says
Can I ask the reason for adding the egg? I always make my stuffing the exact way as you but without the egg?
Curly says
I’ll be completely honest, I add it because my father in law did and his Mum did. I don’t know if it helps to bind it or something but you can obviously keep making it out if you prefer.
Lily says
Thank you for the reply! It’s nice to carry on traditions, have a merry Christmas ☺️
Brenda says
Hi is this ok to stuff the neck end of the turkey please
Curly says
Hi Brenda, this is something I’ve not tried myself because I always worry about it cooking through. If you make sure you test it is fully cooked you will be fine.