Adding sausagemeat to packet mix stuffing?

peachyprice

I always add 2 sausages to a pack of mix, roll it into 7-8 balls, put it in a shallow pyrex dish with a little oil to stop it sticking and shove it in the oven for the last 20 mins of roast tatty cooking, always comes out cooked in the middle, lightly crunchy on the outside.

Sayschezza

And don't make the stuffing too wet before you add the sausagemeat

sooty&sweep

Hi

My mum / I make stuffing by frying the onion off & then adding sausage meat, breadcrumbs, herbs, chestnuts etc & a little bit of water so it's already cooked.

You can make this in advance & then reheat & crisp it up in the oven.

Jen

Pollycat

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

I add good quality sausage meat to packet sage & onion stuffing and make balls instead of cooking in a dish, I don't add onion or apple though.
I can't remember the timings but I've never had a problem with it not being cooked.

I buy Tesco Finest sausage and remove the casing rather than buying sausage meat.