Sausage & APPLE & Sage & Onion Stuffing
2 onions, sliced
1 small Bramley apple, peeled, cored and diced
2 x 400g packs Cumberland sausages, removed from their skins
Handful sage leaves chopped
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.
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