Sausage and Apple Stuffing

Preparation info

  • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 1 lb (500 g) pork sausagemeat
  • Butter
  • 3 cooking apples, peeled, cored and chopped
  • 1 onion, chopped
  • 2 sticks celery, chopped
  • 8 oz (250 g) fresh white breadcrumbs
  • 2 eggs, beaten
  • teaspoons salt
  • Pinch pepper


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.