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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: 376kcal
Author: Tonje
Cost: Cheap


  • 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 teaspoon sage
  • 1 teaspoon butter or olive oil or cooking spray
  • salt, pepper


  • 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.


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.


Calories: 376kcal | Carbohydrates: 42g | Protein: 15g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 651mg | Potassium: 405mg | Fiber: 5g | Sugar: 14g | Vitamin A: 87IU | Vitamin C: 7mg | Calcium: 95mg | Iron: 3mg