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Keith Floyd

Sausage and Apple Stuffing

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000Floyd on Britain & Ireland
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.

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