The BEST Sausage Stuffing with Apples, Cranberries & Herbs
A stuffing that is not too mushy or soggy! This stuffing is a mixture of Sage Pork Sausage, veggies, homemade bread cubes, fresh herbs, apples, and dried cranberries.
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Extra Large Sheet pan :
Baking Dish 9”x13”
Cast Iron Skillet 12”
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Best Sausage And Apple Stuffing Recipe
This is the Best Sausage And Apple Stuffing Recipe. No need to be intimidated by homemade stuffing. This Thanksgiving dressing recipe is easy and turns out great every time. It's a homemade stuffing recipe made with simple and fresh ingredients, maple sausage, fresh apples, and a perfect balance of fresh herbs and spices. It's a must-have for your holiday feast!
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How To Cook Sausages - Boil n Burn Method - Super Results - Sausage Recipe
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How To Cook Sausages - Boil n Burn Method - Super Results - Sausage Recipe - For years i have been cooking my sausages all wrong, burning them on the outside to ensure the middle is cooked and pocking the life out of them, which is a big no no. This method that i call boil n burn works a treat every time. Give it a go. Methods of cooking perfect sausages Boiling first This method is one of my favourites as it helps seal all the moisture and flavour in. As well as water you could boil in beer (this was a particular favourite of ours when testing the methods.) as the ale really does add an extra depth to the flavour. Put your beer or water on and bring to the boil. Then reduce to a simmer and put the sausages in, making sure they are covered. Check with the probe after about 10-11 minutes. Once at 75oc remove and fry or grill on a high heat very quickly until brown. Oven cooking I never used to like sausages cooked in the oven until I started putting water with them. Place a small amount of water in an oven dish and then put sausages on a resting rack. Place the rack with sausages in the oven dish. The water should not be touching the sausages. It is just there to help steam while cooking. Cook on about 160oc (fan assisted oven) for 15-20 minutes and then check to see if at 75oc. If not brown you can always increase the temperature for a couple of minutes. Frying This will give a more greasy sausage but one with great flavour. With frying it’s all about being gentle. Put a very small amount of oil in the pan or with a good non stick pan you can cook without. A little fat should come out of the sausages to cook them in, but not too much. If the pan ends up full of fat and water they are not great sausages. Remember, life’s to short to eat cheap sausages! I cook mine on a medium heat turning occasionally for 22 minutes. When probed they were perfect! Grilling Grilling is a good way if you like the skins crisp. Again don’t cook on a high heat and only turn occasionally, probing after 15 minutes. Never prick a real sausage When cooking a ‘real’ sausage you should never prick it. It was common to prick sausages due to the bad state of the industry after the Second World War. As a result of rations sausages were full of bread and water to the point, where they would expand and explode when cooked, hence the name ‘bangers.’ Unfortunately after the war butchers saw it as a way to maximise profits, and kept the low meat content. As part of the HOW TO COOK GREAT NETWORK -
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How To Make Pork & Apple Sausage Rolls
In this video, Sainsbury's shows you how to make succulent Pork and Apple Sausage Rolls, perfect for a picnic.
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Video transcript:
My name is Holly Bell and I'm a family recipe writer, I'm and avid baker and I'm a mom of two, and Sainsbury's have asked me to come along today to Victoria's house and because it's a bit of a celebration this afternoon isn't it my daughter is finishing nursery school today for the year so we've got an end of term picnic and would mom's take something along? yeah they do everyone brings a dish and we all share so I need to make something to take with me today I'm thinking sausage rolls, kids love sausage don't they yeah, perfect yeah so first things first get that oven on a 200 degrees centigrade, that's gas 6, we have got here half an onion, half of a carrot that's been grated, we've got a small apple that has had the skin taken off and then grated. So you just need to soften the fruit and veg its around 8 minutes on a low heat in the mean time we're going to chop up some sage; we're going to take 250 grams of extra lean pork mince and then we're going to squidge it up with sage, once you're at that stage you can add all the soften vegetables. And then all we're going to do is to use our hands to really squidge this up until its all distributed well; I think what's great about this is that you're using already rolled puff pastry and they don't take too long to bake because I always think like that's the problem with anything with children that it has to be reasonably instant. OK so we've washed our hands and we've unrolled our ready rolled pastry onto a slightly floured board here, just cut this in half straight down the middle, its really important that this pastry is cold because you'll get a good rise in the oven from that. If we just pull that apart there we're going to make a long sausage line down the middle there and then we'll role it over. What I've got here is a beaten egg, just going to use this pastry brush to run it down one side it basically just acts like glue oh OK then fold over the side without the egg and then just keep rolling and then make sure the sesame is underneath because then naturally that will sort of squash down yeah and hold it together? exactly, that's great its a bit hard that's fantastic there we go, one massive sausage roll there brilliant right the next job is to cut these up; you can use a knife or I quite like using scissors oh really, think I'll try the scissors; mine are looking a bit squashed they're not as neat they look great. We've got a tray here popping them all down covering these sausage rolls with some egg wash and then I thought we'd sprinkle some sesame seeds and some poppy seeds over the top, when they've got the seeds on top you get them out of your picnic and people will do sort of think oh they do look really professional good that's what we want and then its just a case of baking these for 25 to 30 minutes so Victoria if you don't mind putting those into the oven for me I'll get the kettle on we'll have a cup of tea and by the time we've finished they'll probably be ready. They look amazing, look at those, wow. Now all I'm going to do is put these onto a wire rack and then all we've got to do is keep our fingers firmly crossed and hope for some really good weather yes hopefully
Savory And Sweet SAUSAGE, APPLE, AND PECAN STUFFING | Recipes.net
Impress your guests with this savory and sweet sausage, apple, and pecans stuffing in your next get-together! It's loaded with fruits, vegetables, and meat generously seasoned with spices.
???? Check the full recipe on how to make Sausage, Apple, and Pecan Stuffing here:
Ingredients:
1 lb Jimmy Dean pork mild sausage, diced
3 cups white onions, chopped
2 cups celery, chopped, including leaves
1/2 cup (8 tbsp) unsalted butter, divided
14 oz Pepperidge Farm herb-seasoned stuffing, plus 1 small bag
3 red apples, peeled, cored, and diced
1 cup golden raisins
½ cup chopped pecans
2 packet G Washington's Seasoning and Broth
1 tsp cinnamon
1 cup turkey stock, homemade
salt and pepper, to taste
⬇️ How to make Sausage, Apple, and Pecan Stuffing ⬇️
0:10 Cook sausage with 2 tbsp butter in a skillet until browned. Drain and set aside.
0:26 Saute onions and celery in the remaining butter until translucent. Set aside.
0:40 In a large mixing bowl, add all the dry stuffing, the onions and celery, sausage, chopped apple, raisins, nuts, seasoning packets, and cinnamon.
1:00 Begin tossing with your hands and gradually add broth until you get to the desired stuffing consistency. Taste and adjust seasoning by adding salt and pepper to taste.
1:15 Put the stuffing in a casserole dish, cover, and refrigerate until ready to bake.
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