About this recipe:This is a simple, fairly rustic-looking stuffing that has become a favourite side dish in our home. It can be baked in an oven dish, or rolled into balls. The sausage meat can be skipped for a meat-free version. Or try using chopped bacon instead of the sausage meat.
In a large frying pan, slowly heat the oil and butter. Add the onion and gently cook, without browning, for about 10 minutes till soft. Remove pan from heat. Add the breadcrumbs, sage, and seasoning. Mix well.
Stir in the stock, then add the sausage meat and egg. Stir well to combine. The mixture should be neither dry nor wet, more stickyish but easy to stir. If it seems a bit dry add a tablespoon or two more of stock. Transfer to an ovenproof dish.
Bake in the preheated oven for 35 to 45 minutes till the top is golden brown. Remove from the oven and serve.
Try this cold, thinly sliced on a sandwich with slices of cooked chicken or turkey.