Ingredients

• knob of butter
• plus extra for greasing
• 1 onion (or ½ large onion)
• finely chopped
• 375g-400g/13-14oz sausage meat
• 3 large sage leaves
• finely chopped
• 80g/2¾oz fresh breadcrumbs
• salt and freshly ground black pepper

Directions

• Melt the butter in a large saucepan over a low heat until foaming. Add the onions and fry gently for 8-10 minutes
• or until softened. Remove from the heat.
• Stir in the remaining ingredients and season generously with salt and pepper. Mix until well combined.
• If you are making stuffing balls
• lightly grease a baking tray and
• using wet hands
• shape the stuffing into balls about 2½cm/1in in diameter and place on the prepared tray. If preferred transfer the stuffing mixture to a 20cm/8in square tin and press down to smooth the surface. Cover with cling film and transfer to the fridge for at least 30 minutes
• but up to two days (assuming the meat is fresh). (The stuffing can be frozen at this stage
• but will need to be thoroughly defrosted before cooking.)
• When ready to cook
• preheat the oven to 200C/180C Fan/Gas 6.
• Roast the stuffing for 30-40 minutes until cooked through (balls will take about 30 minutes
• and a tray 40 minutes).