Sausagemeat stuffing?

carlamarie_2

Can anyone tell me how to make this please?
I have 450g of sausage meat.
How much stuffing mix should I use?
would I still put the same amount of water in the stuffing?
When would I add the sausage meat, before or after the water?
And finally, how long should I cook it for and on what gas number?
I would prefer to make a big 'joint' that can be sliced rather than balls, if its not going to make things harder for me!

Thanks in advance

carlamarie_2

It probaly would, however I find the lovely people on here tend to provide me with better answers!
I have yet to make something recommended by someone on here that hasn't been nice. I can say otherwise for looking elsewhere!

JulieGeorgiana

I want to know the same thing... I did look on the Internet and found nothing quite right. As it assumes if you're using sausage meat you're not using a packet stuffing mix

Hope someone helpful comes along with an answer

tessie_bear

what i do that is far from precise...make up a pack of sage and onion i put in bowl and pour over boiling water i have never measured it but use enough to cover....i them mix in a bowl with the sausage meat and roll into balls and cook
im not sure what the ratio stuffing to sausage is but you could start with making up one packet stuffing and fry a marble sized bit and taste it ?

i would say have a trial run if you want to do this for an important meal...i would go for a shallow ish tray to get a bit of crisp ness

jetbag

I make this often to have with roast potatoes & veg. I make up 1 pack (170g) of stuffing with the amount of water recommended on the pack and leave to cool. then mix it with the sausagemeat with my hands. I then put the mix into a loaf tin and bake gas 5 - 6 for about 30 to 40 minutes. Delicious and cheaper than a joint of meat.

Dunroamin

If you want to make your own sauagemeat stuffing and save money, why use a packet mix at all?

peachyprice

I have to say, I can't understand using a packet mix to make your own stuffing either. Just throw some finely chopped onion, some sage and breadcrumbs in with your sausage meat, job done.

ash28

jetbag wrote: »

I make this often to have with roast potatoes & veg. I make up 1 pack (170g) of stuffing with the amount of water recommended on the pack and leave to cool. then mix it with the sausagemeat with my hands. I then put the mix into a loaf tin and bake gas 5 - 6 for about 30 to 40 minutes. Delicious and cheaper than a joint of meat.

I make it the same way but I chop an onion up too and put in with the hot water.

We only have it a Christmas but we all love it - it's really tasty. Of the left overs that gets eaten first.

ash28

peachyprice wrote: »

I have to say, I can't understand using a packet mix to make your own stuffing either. Just throw some finely chopped onion, some sage and breadcrumbs in with your sausage meat, job done.

If you don't already have sage and would only use it at Xmas then it's cheaper to buy a packet of sage and onion stuffing mix.....170gm of own brand (not basic) is around 35p to 45p as opposed to 80p to £1.50 for dried sage.

I was brought up on Paxo and actually like it.

peachyprice

ash28 wrote: »

If you don't already have sage and would only use it at Xmas then it's cheaper to buy a packet of sage and onion stuffing mix.....170gm of own brand (not basic) is around 35p to 45p as opposed to 80p to £1.50 for dried sage.

I was brought up on Paxo and actually like it.

I'd just shove any herb I happen to have in it

Steve059

STUFFING

Makes enough for a 4.5kg to 5.5kg turkey

INGREDIENTS

1 chicken or turkey liver
200g of mushrooms
1 tablespoon of fresh parsley
1 onion
1 egg
50g of butter
100g of fresh white breadcrumbs
4 tablespoons of cranberry sauce
900g of sausage meat

METHOD

Chop the liver into pieces. Wipe the mushrooms clean, cut the ends off the stalks, then chop them into pieces. Chop the parsley. Peel the onion and cut it into slices. Break the egg into a bowl, pick out any bits of shell and beat the egg.

Put the butter into a frying pan on a medium heat. Add the liver, mushrooms and onions. Fry them for about 5 minutes until the meat is an even colour, with no pink bits.

Allow to cool, and place in a food processor with all the other ingredients. Process until thoroughly mixed.

TIPS

This can be made in advance and frozen.