Pork, Sage and Onion Stuffing

Pork, Sage and Onion Stuffing

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Instead of stuffing your roast from the inside make your stuffing separately and serve either in slices or roll into balls, it will make cooking your roast so much quicker!

  • Recipe serves8 - 10
  • Preparation time10 minutes
  • Cooking time30 minutes


  • 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


  • Pre-heat oven to 180°C
  • Fry the onion in the butter until soft then add the KNORR Vegetable Stock Pot and allow to melt into the onions
  • Add the roughly chopped herbs to the pan and allow to cook for 1 minute before transferring to a bowl
  • Add the breadcrumbs and mix together.
  • Add in the sausage meat, and use your hands to mix everything together until well combined
  • Place the mixture into a round greased cake tin then place into the oven for 20-30 minutes until cooked through
  • Slice the stuffing into slices and serve with your roast