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Snacks & Sides

Easy Sausage Meat Stuffing

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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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4.58 from 50 votes
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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.

Course Side Dish
Cuisine British
Keyword Stuffing, Sausage meat, Roast dinner
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 8
Calories 211 kcal
Author Curly

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

  1. Preheat the oven to 180ºC (fan assisted 200ºC non fan)

  2. Add all of the ingredients apart from the butter into an oven proof dish (approximately 23 x 23cm). Stir until completely combined

  3. Smooth out the top of the stuffing and add chunks of butter to the top

  4. 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. 

Nutrition Facts
Easy Sausage Meat Stuffing
Amount Per Serving
Calories 211 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Cholesterol 62mg21%
Sodium 306mg13%
Potassium 124mg4%
Carbohydrates 1g0%
Sugar 1g1%
Protein 8g16%
Vitamin A 159IU3%
Vitamin C 1mg1%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

 
 
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56 Comments

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Comments

  1. Anna says

    December 12, 2018 at 1:40 pm

    5 stars
    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!

    Reply
    • Curly says

      December 13, 2018 at 1:53 pm

      Ooh add a bit of sausage meat for an extra treat!

      Reply
      • S patterson says

        January 16, 2022 at 2:31 pm

        Yeah I bet curly

        Reply
  2. Angela Roberts says

    December 12, 2018 at 3:43 pm

    5 stars
    I love that crispy top and I’ll eat any kind of stuffing.

    Reply
    • Curly says

      December 13, 2018 at 1:54 pm

      The crispy top is one of the best bits 🙂

      Reply
  3. Monika Dabrowski says

    December 12, 2018 at 4:40 pm

    5 stars
    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

    Reply
    • Curly says

      December 13, 2018 at 1:54 pm

      It really is so easy! Thank you 🙂

      Reply
  4. Lucy Parissi says

    December 12, 2018 at 6:08 pm

    5 stars
    Your father-in-law must be proud as punch to see this lovely recipe inspired by his sausagemeat stuffing appearing on your blog.

    Reply
    • Curly says

      December 13, 2018 at 1:55 pm

      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!

      Reply
  5. Corina Blum says

    December 13, 2018 at 11:31 am

    5 stars
    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!

    Reply
    • Curly says

      December 13, 2018 at 1:58 pm

      Ooh yes. My husband prefers a small amount of crispy topping with lots of softer stuffing.

      Reply
      • Corina Blum says

        December 18, 2018 at 9:50 pm

        5 stars
        That’s so nice of you to make it the way he likes it! And thanks for sharing with #CookOnceEatTwice.

        Reply
  6. Nickki says

    December 13, 2018 at 8:23 pm

    5 stars
    I’ve always had a thing for sausagemeat stuffing and this looks really delicious! It’s so good alongside roast chicken,

    Reply
    • Curly says

      December 15, 2018 at 6:44 pm

      Oh yes, a roast isn’t complete without stuffing!

      Reply
  7. Lesley says

    January 30, 2020 at 10:56 pm

    4 stars
    Is it possible to do this without egg, please, as my husband has an egg allergy, it sounds great otherwise

    Reply
    • Curly says

      January 31, 2020 at 11:11 am

      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.

      Reply
    • John says

      December 24, 2022 at 9:04 am

      5 stars
      I make it without egg and it’s fine. I add chopped chestnuts.

      Reply
      • Curly says

        January 2, 2023 at 9:22 pm

        A tasty festive addition!

        Reply
  8. Helen - Cooking with my kids says

    November 12, 2020 at 10:08 am

    5 stars
    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!

    Reply
    • Curly says

      November 13, 2020 at 8:53 pm

      Really easy and some great short cuts!

      Reply
  9. Janice says

    November 15, 2020 at 9:13 pm

    5 stars
    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.

    Reply
    • Curly says

      November 15, 2020 at 10:12 pm

      Thanks Janice. Rien loves it so we have it with nearly every roast dinner.

      Reply
  10. Chloe Edges says

    November 15, 2020 at 11:12 pm

    5 stars
    This is an absolute must with a roast!

    Reply
    • Curly says

      November 18, 2020 at 3:16 pm

      Thanks, I agree!

      Reply
  11. Michelle Rolfe says

    November 16, 2020 at 4:36 pm

    5 stars
    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

    Reply
    • Curly says

      November 18, 2020 at 3:18 pm

      Thanks Michelle. Great idea!

      Reply
  12. Eb Gargano | Easy Peasy Foodie says

    November 17, 2020 at 11:44 am

    5 stars
    Yum! I just love that classic sage / onion / sausage meat combo 😀 Eb x

    Reply
    • Curly says

      November 18, 2020 at 3:18 pm

      Thanks Eb x

      Reply
  13. Lori McLean says

    November 22, 2020 at 6:48 pm

    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!

    Reply
    • Curly says

      November 22, 2020 at 9:29 pm

      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 🙂

      Reply
  14. Sharon Sweeney says

    December 12, 2020 at 11:22 am

    5 stars
    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?

    Reply
    • Curly says

      December 16, 2020 at 6:03 pm

      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.

      Reply
  15. Steve says

    December 14, 2020 at 3:39 pm

    I do this recipe but finely chop some chestnuts and apricots in with a spoon of cranberry sauce

    Reply
    • Curly says

      December 14, 2020 at 3:40 pm

      Hi Steve, that sounds delicious and festive! Enjoy!

      Reply
  16. Jan says

    December 16, 2020 at 5:49 pm

    Can the raw mixture be frozen with raw onion and egg in it?

    Reply
    • Curly says

      December 16, 2020 at 5:54 pm

      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.

      Reply
  17. Jan says

    December 16, 2020 at 6:03 pm

    Thank you. I was just concerned about the raw egg.

    Reply
    • Curly says

      December 16, 2020 at 6:11 pm

      I don’t think this is an issue, but if you are worried I would recommend cooking the stuffing before you freeze it.

      Reply
  18. Claire says

    December 21, 2020 at 2:10 am

    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

    Reply
    • Curly says

      December 21, 2020 at 2:47 am

      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!

      Reply
  19. Melissa says

    December 24, 2020 at 12:27 pm

    5 stars
    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?

    Reply
    • Curly says

      December 24, 2020 at 1:57 pm

      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!

      Reply
  20. Karen says

    May 30, 2021 at 9:55 am

    5 stars
    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

    Reply
    • Curly says

      June 7, 2021 at 3:24 pm

      I’m so pleased everyone liked it. That’s a great idea, sounds delicious!

      Reply
  21. Mike Hudson says

    November 8, 2021 at 6:32 pm

    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

    Reply
  22. Bea says

    December 15, 2021 at 6:59 pm

    This sounds delicious. Do you know if you’re able to cook it in a slow cooker please?

    Reply
    • Curly says

      December 16, 2021 at 12:41 pm

      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.

      Reply
  23. Michelle says

    December 24, 2021 at 12:54 pm

    Can you add chestnuts?

    Reply
    • Curly says

      December 27, 2021 at 8:57 pm

      Hi Michelle, yes you definitely can.

      Reply
  24. Shannon says

    December 1, 2023 at 8:34 am

    Have you tried making this by stuffing it into the neck of chicken / turkey?

    Reply
    • Curly says

      December 1, 2023 at 9:51 pm

      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.

      Reply
  25. Lily says

    December 10, 2023 at 11:22 am

    5 stars
    Can I ask the reason for adding the egg? I always make my stuffing the exact way as you but without the egg?

    Reply
    • Curly says

      December 10, 2023 at 10:29 pm

      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.

      Reply
      • Lily says

        December 23, 2023 at 2:39 pm

        Thank you for the reply! It’s nice to carry on traditions, have a merry Christmas ☺️

        Reply
  26. Brenda says

    December 23, 2024 at 2:36 pm

    Hi is this ok to stuff the neck end of the turkey please

    Reply
    • Curly says

      December 23, 2024 at 10:04 pm

      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.

      Reply
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Hi, I'm Cat aka Curly. I'm a home cook that likes nothing better than a day in the kitchen baking and cooking. Whether its sweet or savoury, in my mind food is always the answer. Meet Curly

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