Name: Herby sausage, apple & sourdough stuffing
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1 sourdough loaf (350-400g) -; 1 tbsp olive oil, plus extra for frying and drizzling -; 150ml chicken stock -; 50g unsalted butter -; 1 large leek, halved through the centre, washed and sliced -; 1 onion, finely chopped -; 2 tsp fennel seeds -; 6-8 sausages (400g) -; 2 apples, peeled and chopped -; small bunch of rosemary, leaves picked and finely chopped -; 4 sage leaves, finely chopped plus 4 whole leaves to serve -; 1 large egg -

Herby sausage, apple & sourdough stuffing

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Herby sausage, apple & sourdough stuffing

1. 1 sourdough loaf (350-400g) -

2. 1 tbsp olive oil, plus extra for frying and drizzling -

3. 150ml chicken stock -

4. 50g unsalted butter -

5. 1 large leek, halved through the centre, washed and sliced -

6. 1 onion, finely chopped -

7. 2 tsp fennel seeds -

8. 6-8 sausages (400g) -

9. 2 apples, peeled and chopped -

10. small bunch of rosemary, leaves picked and finely chopped -

11. 4 sage leaves, finely chopped plus 4 whole leaves to serve -

12. 1 large egg -

How to cook deliciously - Herby sausage, apple & sourdough stuffing

1. Stage

Heat the oven to 180C/160C fan/gas 4. Tear the bread into chunks, tip into a roasting tin and toss in the oil. Roast for 10-15 mins until crisp. Pour over the stock, then leave to cool.

2. Stage

Heat the butter and a drop of oil in a pan. Cook the leeks and onions over a low-medium heat for 15 mins until soft and starting to caramelise. Stir in the fennel seeds. Leave to cool.

3. Stage

Heat the oven to 200C/180C fan/gas 6. Squeeze the sausage meat from the skins into a bowl. Add the apples, herbs, egg, leek and onion mix, and a grinding of black pepper. Combine everything well with your hands. Mix in the bread and press into a roasting tin. Drizzle the sage leaves with oil and press onto the stuffing. Bake for 30 mins until golden.