Sausagemeat stuffing recipe
 This recipe for classic sausage stuffing is nicely flexible, so you can adapt it to what you like. Some sausage meat packets already have added spices and you can even use flavoured sausages, squeezed from their casings, to make stuffing. 1 onion, finely choppedknob of butter375g-400g/13oz-14oz sausagemeat 120g/4½oz fresh breadcrumbs1 tsp dried sage or 1 tbsp chopped fresh sage 1 onion, finely chopped knob of butter 375g-400g/13oz-14oz sausagemeat 120g/4½oz fresh breadcrumbs 1 tsp dried sage or 1 tbsp chopped fresh sage 1 tsp dried thyme or 1 tbsp chopped fresh thyme leaves3 tbsp chopped fresh parsley8 dried apricots, finely chopped 1 tsp dried thyme or 1 tbsp chopped fresh thyme leaves 3 tbsp chopped fresh parsley 8 dried apricots, finely chopped Method In a frying pan, on medium heat, fry the onion in the butter for 5–10 minutes, or until it is softened but not browned. Set aside to cool.Put the sausage meat, breadcumbs and sage in a mixing bowl and add the cooled, cooked onion. (If making the variation, omit the sage and add the parsley, thyme and apricot.) Mix everything together until it is evenly combined.Shape the mixture into walnut-sized balls and place on a baking tray. At this point you can refrigerate for up to 24 hours or freeze them on the tray, and transfer them to a freezer bag for up to 3 months.When ready to cook, preheat the oven to 200C/180C Fan/Gas 6. Bake the stuffing balls for 20-25 minutes or until cooked through. In a frying pan, on medium heat, fry the onion in the butter for 5–10 minutes, or until it is softened but not browned. Set aside to cool. In a frying pan, on medium heat, fry the onion in the butter for 5–10 minutes, or until it is softened but not browned. Set aside to cool. Put the sausage meat, breadcumbs and sage in a mixing bowl and add the cooled, cooked onion. (If making the variation, omit the sage and add the parsley, thyme and apricot.) Mix everything together until it is evenly combined. Put the sausage meat, breadcumbs and sage in a mixing bowl and add the cooled, cooked onion. (If making the variation, omit the sage and add the parsley, thyme and apricot.) Mix everything together until it is evenly combined. Shape the mixture into walnut-sized balls and place on a baking tray. At this point you can refrigerate for up to 24 hours or freeze them on the tray, and transfer them to a freezer bag for up to 3 months. Shape the mixture into walnut-sized balls and place on a baking tray. At this point you can refrigerate for up to 24 hours or freeze them on the tray, and transfer them to a freezer bag for up to 3 months. When ready to cook, preheat the oven to 200C/180C Fan/Gas 6. Bake the stuffing balls for 20-25 minutes or until cooked through. When ready to cook, preheat the oven to 200C/180C Fan/Gas 6. Bake the stuffing balls for 20-25 minutes or until cooked through. Recipe tips There is no end of flavour variations. You can fry a small apple, peeled, cored and finely chopped, with the onion and add this to the mix. You can swap the apricots for dried cranberries, or add in 100g finely chopped chestnuts. A rosemary flavoured version would go brilliantly with roast pork, simply swap the sage for 1 tsp dried rosemary or 2 tsp finely chopped fresh rosemary.