Adding sausagemeat to packet mix stuffing?

Noctu

Just a quick question, I bought some pork sausagemeat for a stuffing recipe (Chestnut) I was going to make but have decided to use another recipe which doesn't call for it.

I'm going to make sage & onion stuffing (packet mix) also and was wondering if it can be used in this? I was thinking of making up the stuffing mixture and mixing in the raw sausagemeat, then baking in the oven - will this work do you think?

Cheers & Merry Christmas :beer:

Pink.

Hi noctu,

Yes it will work. I make stuffing from breadcrumbs, onion, sage, parsley, pepper and salt (which is probably what your packet mix consists of) and sausage meat. If you are going to make it in the oven, if you can baste it with some of the juices from your meat it will taste even better.

Pink

Noctu

Pink-winged wrote: »

Hi noctu,

Yes it will work. I make stuffing from breadcrumbs, onion, sage, parsley, pepper and salt (which is probably what your packet mix consists of) and sausage meat. If you are going to make it in the oven, if you can baste it with some of the juices from your meat it will taste even better.

Pink

Thanks Pink, you are always so helpful :j

juliejim

I always do mine like that Noctu - I'm not as good at cooking at other on here - or not as confident anyway!

Genuisscuffy

Hi I actually make mine whenever we have a roast with little chipolata sausages added to the paxo - my teenager loves it and has said he would rather a plate of that then the normal meat!! (saying that he is having sausages for xmas dinner!!) - my nan always did it this way as she had 5 children under 5 and it was a great way of making a roast go further. Mum always did the xmas one with sausagemeat but son prefers sausages as they go crispy!!

poppy-glos

Noctu wrote: »

Just a quick question, I bought some pork sausagemeat for a stuffing recipe (Chestnut) I was going to make but have decided to use another recipe which doesn't call for it.

I'm going to make sage & onion stuffing (packet mix) also and was wondering if it can be used in this? I was thinking of making up the stuffing mixture and mixing in the raw sausagemeat, then baking in the oven - will this work do you think?

Cheers & Merry Christmas :beer:

as the above posts have said, it works great. i mixed the sausagemeat with the made up paxo, a chopped onion and a chopped up pack of shrink wrapped chestnuts, i'm with the other posters son, it is nicer than the meat.

Noctu

poppy-glos wrote: »

as the above posts have said, it works great. i mixed the sausagemeat with the made up paxo, a chopped onion and a chopped up pack of shrink wrapped chestnuts, i'm with the other posters son, it is nicer than the meat.

Poppy, just wondering, do you fry the onion first or just mix it in raw?

IanBarlow

Hi
Please help man in distress..........
Could you help once more please........
I am trying to make Paxo stuffing with sausage meat.
I use 200g of sage and onions ingredients + 200 g of sausage meat +an onion + an apple

It should be at 200 deg fan for 30 mins but it is still not cooked.
Another time I tried 200 deg for 50 mins still not cooked in the middle but burnt on the outside

Today I tried 180 deg fan for 60 mins still raw in the middle (or at least looks that way). I put it on for even longer but xmas morning I can't afford the space in the oven for longer than an hour.

Most recipes state about 40 mins.
What am I doing wrong?

Help
Ian

cornishchick

IanBarlow wrote: »

Hi
Please help man in distress..........
Could you help once more please........
I am trying to make Paxo stuffing with sausage meat.
I use 200g of sage and onions ingredients + 200 g of sausage meat +an onion + an apple

It should be at 200 deg fan for 30 mins but it is still not cooked.
Another time I tried 200 deg for 50 mins still not cooked in the middle but burnt on the outside

Today I tried 180 deg fan for 60 mins still raw in the middle (or at least looks that way). I put it on for even longer but xmas morning I can't afford the space in the oven for longer than an hour.

Most recipes state about 40 mins.
What am I doing wrong?

Help
Ian

d

When you say raw, do you mean pink or totally uncooked? The sausage meat stays a kinda pink if I remember .
Or are you cooking it in say a loaf tin?
may I suggest a larger but shallow dish ?
I normally cook in in a square cake tin.

Hope that helps .

suki1964

I always use a shallow dish and keep stirring it up so the middle gets done before the outside crisps too much

PasturesNew

IanBarlow wrote: »

.

Things get cooked to the middle based on a combination of oven temperature, dish material, shelf height you've put them on, the thickness of the thickest bit and how long they're cooked.

To cook all the way through you need to change 1-2 of those.

e.g. try a metal container instead of a ceramic pot; make the stuffing shallower/in balls; put the shelf up a bit.

I'd not make stuffing deeper than, say, 1" or so ... to cook all the way through. Try changing its shape/depth as that's the easiest way to "fix" it.