Belfast Telegraph

Home Life Recipes

Recipe: Sausage stuffing with buttery rosemary crumbs

Celeb chef and Golden Cow ambassador Paula McIntyre shows you how to butter people up with some tasty Christmas dishes

What you'll need

for the Sausage stuffing

450g sausage meat

2 small onions, peeled and chopped

25g Golden Cow butter

Handful chopped flat leaf parsley

1 tsp chopped thyme leaves

75g breadcrumbs

1 egg

for the BUTTERY ROSEMARY CRUMBS

75g melted Golden Cow butter

100g coarse breadcrumbs

4 stalks fresh rosemary

Serves 6

Set oven to 200°C/gas 6/400°F. Fry the onions in the Golden Cow until soft and golden. Cool, then mix into the sausage meat with the parsley, thyme, breadcrumbs and egg.

Brush a baking dish or loaf tin with Golden Cow butter and press in the stuffing. Bake for 30 minutes or until an inserted skewer comes out hot.

Top with buttery crumbs.

To make the crumbs, peel the leaves from the rosemary stalks and chop finely (keep the stalks for boiling your ham or infusing gravy).

Add to the crumbs and mix in the melted Golden Cow butter. Scatter over the stuffing and return to oven.

Bake for 15 minutes or until crisp and golden.

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