Pork Sage And Onion Stuffing Food

PORK, SAGE AND ONION STUFFING BALLS

Steps:

• Preheat the oven to 200°c (180°C fan)
• Put the bread in a food processor to make breadcrumbs.
• Mix all the ingredients together with your hands and form into balls. Put in the fridge to rest for half an hour or until the next day.
• If you're cooking a roast, put the stuffing balls in the roasting tin about half an hour before the end of the cooking time. Turn over after 15 minutes.
• If the stuffing needs longer than the roast, return the stuffing to the oven after you've put the meat onto a different plate to rest.

PORK AND SAGE STUFFING

Steps:

• Put veal and pork in a large skillet without fat. Cook, stirring and chopping down with side of heavy kitchen spoon to break up lumps. Cook until meat gives up its liquid. Then cook until liquid is evaporated.
• Add onions, celery, garlic, bay leaf, thyme and sage and cook, stirring, until meat starts to brown on bottom. Add broth and cook, stirring all around bottom to dissolve brown particles that cling there.
• Scrape mixture into mixing bowl and add bread crumbs, parsley, butter, egg, salt and pepper. Blend well. Set aside to cool.

SAUSAGE, SAGE & ONION STUFFING

Steps:

• Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.
• Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.
• Use to stuff the neck end of the bird, then roll any leftovers into balls. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.
• Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.

SAGE AND ONION STUFFING

Steps:

• Dice onions.
• Put them in a pan with just enough water to cover them and parboil.
• Chop the fesh sage finely, if using.
• Drain the onions.
• Mix fresh or powdered sage and oninons in a bowl with the bread crumbs.
• Melt butter, add to stuffing, and season to taste.
• Stuff the bird of your choice or cook at 350 degrees for 35-45 minutes in a well greased pan.

SAGE AND ONION STUFFING FOR ROAST CHICKEN

Steps:

• Place breadcrumbs, finely chopped onion and sage in a large bowl.
• Gently start adding water and mixing till you get a nice binding stuffing, don't make it too sticky.

ROAST LOIN OF PORK WITH SAGE & ONION STUFFING & GRAVY

Steps:

• Heat the oil in a saucepan and cook the onion for 5 mins until soft. Remove from the heat. Once cool, transfer to a bowl and mix in sage, breadcrumbs, sausage meat and some seasoning.
• Untie the pork and score the skin well with a sharp knife. Cut down the length of the meat, then open out like a book so you can stuff the sausage meat inside. Close back up to resemble original shape and tie at intervals with string to hold it together. Weigh so you know how long it will need to cook for. This can be done ahead; chill until needed.
• Heat oven to 240C/220C fan/gas 9. Rub the joint all over with salt and pepper and place in a roasting tray. Cook for 25 mins, then turn to 180C/160C fan/gas 4 and cook for 20 mins per 450g/1lb. Remove, and check it's cooked through: any juices that run out should be clear. Transfer to a dish, then cover with foil to rest while you make the gravy.
• Spoon most of the fat out the tray, leaving the meat juices. Place tray on the hob or transfer juices to a frying pan. Stir in the flour for 1 min followed by the stock and cider, and bubble for a few mins. Strain into a jug. Serve the pork sliced, with the crackling, potatoes, gravy and veg.