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
for the BUTTERY ROSEMARY CRUMBS
75g melted Golden Cow butter
100g coarse breadcrumbs
4 stalks fresh rosemary
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.