Sausage and Apple Stuffing

Preparation info
    • Difficulty


Appears in

By Keith Floyd

Published 1988

  • About


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


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.