Sausage & APPLE & Sage & Onion Stuffing

 Ingredients :

2 onions, sliced
25g butter
1 small Bramley apple, peeled, cored and diced
2 x 400g packs Cumberland sausages, removed from their skins
Handful sage leaves chopped
140g breadcrumbs

Method :

1. Fry the onion in the butter for 5 mins, then add the apple and cook briefly. Cool, then mix with remaining ingredients and seasoning.

2. Can be served in a variety of way : Use to stuff the neck end of the bird, OR roll into balls, OR place the mixture into a loaf tin or baking dish. Bake for 40-50 mins.