Sausagemeat and Apple Stuffing serves 8
 1 tablespoon olive oil 1 onion, chopped finely 1 clove of garlic, chopped 28 ounces (700g) good quality sausage meat (approximately 8 large sausages) 1 large apple, grated 1 large egg A h andful of fresh parsley, roughly chopped Salt and pepper to taste
1. Preheat the oven to 350 F. Heat the oil in a large skillet of a medium heat. Add the onion and garlic and fry until translucent (between 5 - 10 minutes). 2. Add the sausage to the skillet, breaking it up as you do so. Fry it until browned. Place the cooked sausage in a large bowl and set aside for 10 minutes or so to cool. 3. Once slightly cooled, add the grated apple, egg, parsley, salt and pepper. Use your hands to combine everything and then put the mixture in a
2lb loaf tin or medium ovenproof dish. Bake for about 35 minutes until the top is golden brown. 4. Remove from the oven and carefully remove any fat that’s bubbled to the surface. At this point you can either freeze the stuffing until required or cook it for a further 15 minutes before serving.