Sausage apple stuffing

Sausage apple stuffing in a green casserole dish.

Sausage apple stuffing

Stuffing belongs with any roast dinner, and this sausage apple stuffing is one of my favourites. Pork and apple is a classic pairing, and the flavours are absolutely perfect served with roast turkey or gammon. This is one of the most common side dishes for the holiday season, and with good reason.

There are many recipes out there for stuffing, but to be honest I prefer to keep it simple. All you need is 10 ingredients, including seasonings. You can even prepare this recipe the day before to save yourself some work and avoid stress if you have a large amount of side dishes planned.

Stuffing with sausage and apples in a green oven dish.

The easiest sausage apple stuffing recipe

Stuffing doesn’t have to be complicated to be delicious. This recipe is super easy, but incredibly flavourful. Here is how you can get this perfect:

Bread: Bread is so much better when it has some character. You can use any type of bread for this recipe, but I usually opt for wholemeal seeded bread or sourdough. It should have a good crust, and ideally be a bit stale, but even if it’s fresh this recipe will work really well.

Sausage: You definitely want to use a decent quality sausage. If possible, choose a sausage with flavours you enjoy. Sage sausage is perfect, but I also like caramelised red onion, apple or bacon and maple sausages for this recipe. Think autumn or holiday type flavours! I typically use reduced fat pork sausage, but you can also use vegetarian sausage if you prefer.

Chicken stock: Use a good quality chicken stock for best results. If you have some white wine, you can substitute 50 ml of the stock with 50 ml white wine. This will add more depth to the stuffing, and is great if you like cooking with wine. I usually stick to chicken stock only – it’s super easy and totally delicious – and save the white wine for special occasions.

Apples: Use good cooking apples. Bramley, Golden Delicious, and Granny Smith are popular types of apples that are perfect for cooking.

Sausage and apple stuffing in a green casserole dish on a marble table.

How to make sausage and apple stuffing

Start by preparing your bread. If you have bread that’s already stale, you can dice it into bite sized pieces and leave them out on your kitchen counter for a few hours or overnight. This should hopefully dry the bread out and make it crunchy. Alternatively, you can slice the bread in pieces and bake in the oven for about 5 minutes on 195°C / 175°C fan oven / 385°F, or until they are crunchy like croutons. Then, add the bread to a mixing bowl.

Pieces of bread on a baking tray.

Heat the oil or butter in a saucepan. Finely mince onion and garlic, and saute until translucent, then add cored and diced apples. Cook until the apples have started to soften, about 10 minutes. If you prefer the apples to be completely soft, cook them for 20 minutes. Move the onions and apples to the mixing bowl with the bread pieces.

Remove the sausage from the casings, and add to the same saucepan. Use the back of a spoon or a spatula to split the sausage into pieces. The sausage should have the same consistency as mince. Cook until the sausage has completely cooked through, about 5 minutes. Add sage and stir to combine, then add the sausage to the mixing bowl.

Add chicken stock to the stuffing ingredients, then stir to combine before transferring to a casserole dish. Bake the stuffing in the oven at 195°C / 175°C fan oven / 385°F for 15-20 minutes, until the bread has started to crisp back up and the liquid has been mostly absorbed. If you want a wet and mushy style stuffing, you only need to bake it for 5 minutes.

The best mains to pair with sausage stuffing with apple

Stuffing is such a classic holiday side dish, but to be honest it can be enjoyed for with roast dinner. In the UK we typically have a full roast dinner every Sunday. Sausage apple stuffing can be enjoyed with a variety of mains, but here are some suggestions.

More delicious side dishes

Sausage apple stuffing

Stuffing belongs with any roast dinner, and this sausage apple stuffing is one of my favourites. Pork and apple is a classic pairing, and the flavours are absolutely perfect served with roast turkey or gammon. This is one of the most common side dishes for the holiday season, and with good reason.
Prep Time5 mins
Cook Time30 mins
Course: Dinner, Side Dish
Cuisine: International
Keyword: apples, bread, pork, sausage, stuffing
Servings: 4
Calories: 288kcal
Cost: Cheap

Ingredients

  • 200 g sausage I use reduced fat sausages
  • 2 apples, core removed and diced
  • 1 yellow onion
  • 2 garlic cloves
  • 200 ml chicken stock or water + 1 chicken stock cube
  • 200 g bread stale, old bread is excellent
  • 2 tsp sage
  • 1 tsp butter or olive oil or cooking spray
  • salt, pepper

Instructions

  • Start by preparing your bread. If you have bread that’s already stale, you can dice it into bite sized pieces and leave them out on your kitchen counter for a few hours or overnight. This should hopefully dry the bread out and make it crunchy. Alternatively, you can slice the bread in pieces and bake in the oven for about 5 minutes on 195°C / 175°C fan oven / 385°F, or until they are crunchy like croutons. Then, add the bread to a mixing bowl.
  • Heat the oil or butter in a saucepan. Finely mince onion and garlic, and saute until translucent, then add cored and diced apples. Cook until the apples have started to soften, about 10 minutes. If you prefer the apples to be completely soft, cook them for 20 minutes. Move the onions and apples to the mixing bowl with the bread pieces.
  • Remove the sausage from the casings, and add to the same saucepan. Use the back of a spoon or a spatula to split the sausage into pieces. The sausage should have the same consistency as mince. Cook until the sausage has completely cooked through, about 5 minutes. Add sage and stir to combine, then add the sausage to the mixing bowl.
  • Add chicken stock to the stuffing ingredients, then stir to combine before transferring to a casserole dish. Bake the stuffing in the oven at 195°C / 175°C fan oven / 385°F for 15-20 minutes, until the bread has started to crisp back up and the liquid has been mostly absorbed. If you want a wet and mushy style stuffing, you only need to bake it for 5 minutes.

Notes

To make this dish ahead, prepare all ingredients as instructed but don't bake the stuffing in the oven. Leave the ingredients in the mixing bowl or casserole dish in the fridge until you're ready to bake the stuffing, then bake in the oven for the time mentioned.
Leftover stuffing can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave until the sausage is piping hot all the way through.
 
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