Sausage and Apple Stuffing

Preparation info

    • Difficulty

      Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • 1 lb (500 g) pork sausagemeat
  • Butter
  • 3 cooking ap

Method

Brown the sausagemeat in butter and remove from the pan. Pour off all but 4 tablespoons of fat. Add the apples, onion and celery and cook until tender. Return the sausagemeat to the pan with the remaining ingredients and mix well.