Homemade sage and onion stuffing with sausage meat

Ingredients

• 1 pound / 450 grams pork sausages
• 3 slices / 75 grams white or wholewheat bread (crusts removed)
• 1 medium onion (very finely chopped)
• 2 teaspoons dried sage
• 1 teaspoon dried parsley
• 1/2 teaspoon salt (optional but recommended)

Instructions

1. 1

   Tear the bread into pieces and whizz around in a food processor until it forms breadcrumbs. Transfer to a mixing bowl.

2. 2

   Chop the onion in a food processor until it is very finely chopped (approximately the size of rice grains). Add to the breadcrumbs in the mixing bowl.

3. 3

   Slit the skins of the sausages and remove the meat. Add to the mixing bowl.

4. 4

   Add the salt, dried sage and parsley to the mixing bowl.

5. 5

   Mix thoughly to combine all the ingredients together.

6. 6

   Use half of the mixture to stuff one chicken before roasting. Form the remainder into balls and freeze for later use. Alternatively, roll all of the mixture into balls, cook sufficient for your meal and freeze the remainder.