This sage and onion sausage meat stuffing can easily be frozen. I normally make a big batch and cook half with my roast. The remainder gets rolled into balls and placed on a baking tray in the freezer to open-freeze. Once the stuffing balls are frozen solid, just transfer them to a large Ziploc freezer bag and store them for up to 3 months. To use, just remove as many stuffing balls as you think you will need (plus one or two extra - believe me, they WILL get eaten) and place the frozen balls in with your roast potatoes. Do this about 20 minutes before the potatoes are ready. If you prefer you could just place the frozen stuffing balls on a baking tray and bake in a hot oven (200C / 400F) for 20 minutes, turning once. You could also just pack the mixed stuffing into a disposable aluminium baking dish and freeze. You can cook this from frozen too, but allow 25 to 30 minutes in a hot oven to give the stuffing time to cook through.