When you have sausages on the brink of the use-by date, and can’t quite face another casserole, here’s something else for you to try…
- T.H.Burroughs sausage meat
- 1 onion
- 2 garlic cloves
- Dried breadcrumbs (great to make from any leftover bread or the ends that people never seem to eat)
- Salt and pepper
Such a glorious recipe and so simple to make. Mix all the ingredients together in a bowl until evenly distributed.
Now, you can then spoon the stuffing into an ovenproof dish and bake in the oven at 180 degrees for 30-40 minutes, or as we did this afternoon, stuff it into your roasting bird (on this occasion, chicken) and cook at 160 degrees for a couple of hours. The flavours from the stuffing will ooze into your bird spectacularly.