Sausage Stuffing Baked in Onions
My granny used to make sausage stuffing. It was dense and full of flavour and a whole pile better than the overcooked, dried out bird (sorry nan, but it's true). It took a leading role on the table, next to the star of the show: the dark brown, pan drippings gravy.
I've never made it before myself; I think I can't get over the idea of not having bread stuffing on the table. The gravy might not know what to pour itself over. Seeing a picture of some stuffed onions on Smitten Kitchen changed my mind. While she stuffs hers with a traditional bread stuffing, it was my granny's sausage stuffing that immediately came to my mind. Everyone knows sausage and roasted onions belong together, and I figured it was finally time they bunked up.
Drawing inspiration from the apple and sage sausages from Save-on-Meat (a fab Vancouver butcher), the stuffing became a sage and apple sausage stuffing. They're sweet from the apple and onion and savoury from the sausage.
Hollowing out eight onions sounds only slightly more preferable than shovelling three feet of snow from a mile long driveway, or so I thought. Turns out I cried less carving out these eight onions than I have mincing two.
Sausage Stuffing Baked in Onions
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 8 small onions
- 4 Italian sausages
- ½ onion, minced
- 2 stalks celery, minced
- 1 apple, peeled, cored, and chopped
- 2 teaspoons dried sage, crumbled
- 1 cup breadcrumbs
- ¼ -½ cup chicken stock
- 1 tablespoon cooking oil
- Salt, to taste
Instructions
- Preheat your oven to 375 degrees.
- Carefully hollow out onions using a teaspoon and set aside8 small onions
- Fry the sausage in a pan for 5 minutes, or until cooked through then remove it from the pan. When it's cool to the touch, use your hands to crumble the sausage into small pieces.4 Italian sausages
- Heat the oil in the sausage pan. Add the onions, celery, and apple and cook until the onions are transparent. Add the sage and season to taste with salt.½ onion, 2 stalks celery, 1 apple, 2 teaspoons dried sage, 1 tablespoon cooking oil
- Add the onion mixture and breadcrumbs to the crumbled sausage. Mix to combine. Add just enough chicken stock to moisten the stuffing.1 cup breadcrumbs, ¼ -½ cup chicken stock
- Stuff the onions with the stuffing and place them on a greased baking sheet.
- Bake in the oven for 40 minutes, or until onions are soft and the top of the stuffing is brown.
I lv this idea….maybe a Thanksgiving treat!
This looks amazing, can’t wait to have them! What temp are you baking them on?
Hi Chelsea,
Oops … can’t believe I forgot to add the oven temp!
I baked them at 375.
Happy Thanksgiving 🙂
Kristen these look so creative and savory! Going to give these guys a little try.
Thank you so much, Preeti!
Hope you love them as much as I did ?
These look so pretty and festive with the alternating white and red onions. And delicious, too!
Thank you so much!
Did you use fine bread crumbs? Or were they bigger chunks?
Hi Valentina,
I used bigger chunks 🙂
Sausages and apples that really made me think how this may taste as that combination sounds so strange for me. However I decide to try your recipe.
Greets apartments for the Olympics
Hi Adie,
I’m so happy you’ve decided to give it a try! Let me know how you like it 🙂
Every time we did a roast, we would always add a few whole onions and garlic bulbs in because they turn sticky and so sweet to eat. Bet this is amazing and takes it to another level, thanks for sharing!
Hi Katie,
You’re making me hungry thinking about onions and garlic cooked till their sticky and sweet. I’m going to have to try this next time I make a roast!
hmm~ I bet this is a real sweet dish… with tangy apples, sweet onions and well, sage and sausage! It would be hard to swallow for the kids, but the adults will love this!
Hey Jessica,
I wonder if your kids might like it too if they got to help out and stuff their onion of choice. It’s definitely sweet enough for kids. If I get a chance to try this one out on my little nephew, I’ll let you know how it goes!