Savoury Sausagemeat Stuffing

Preparation info

    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About


  • 225 g/8 oz streaky bacon
  • 1 large onion
  • 15


Trim the bacon and chop into small strips. Peel and chop the onion. Fry the bacon and onion in the melted butter until tender but not brown. Add to the sausagemeat along with the powdered sage and mix well.

Sufficient for the body of a 4.5 – to 5.5-kg (