Christmas Sausage Stuffing


· 1 Kg good quality sausage meat, preferably local

· 200g fresh cranberries

· 200g diced dried apricots

· 200g chopped chestnuts

· X6 leaves of sage, blanched in boiling water and finely chopped

· 3 eggs, lightly whisked

· Salt & pepper




– Combine all ingredients. Use your hands is best

– Roll into a sausage using cling film

– Steam the cling filmed sausage for about 30 minutes until juices are running clear

– Refrigerate to firm

– When ready to serve the turkey, reheat the sausage in the oven , wrapped I foil to keep moist

– Cut into portions and serve.