Sausage Stuffing

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ lb. lean pork
  • 2 oz. breadcrumbs
  • ½ teasp.


Mince the pork. Chop the liver. Mix all the ingredients, using enough stock to bind the mixture. Season to taste. Use for turkey or chicken. Note: A good bought pork sausage meat mixed with the liver of the bird makes a quick stuffing for poultry.