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Pork, Sage and Onion Stuffing

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 15g butter
  • 1 medium onion, finely chopped
  • 1 KNORR Vegetable Stock Pot
  • 30ml fresh sage leaves, roughly chopped
  • 15ml fresh parsley, roughly chopped
  • 225g breadcrumbs
  • 450g good quality sausage meat
  • 1 Pre-heat oven to 180°C
  • 2 Fry the onion in the butter until soft then add the KNORR Vegetable Stock Pot and allow to melt into the onions
  • 3 Add the roughly chopped herbs to the pan and allow to cook for 1 minute before transferring to a bowl
  • 4 Add the breadcrumbs and mix together.
  • 5 Add in the sausage meat, and use your hands to mix everything together until well combined
  • 6 Place the mixture into a round greased cake tin then place into the oven for 20-30 minutes until cooked through
  • 7 Slice the stuffing into slices and serve with your roast