Recipes Sausage
  • 2 tbsp (25ml) vegetable oil
  • 1 cup (250ml) chopped onion
  • 1 cup (250ml) chopped fennel
  • 1 tsp (5ml) chopped garlic
  • 8 oz (250g) sausage meat removed from casing, crumbled
  • 2 cups (500ml) baby spinach
  • 2 tbsp (25ml) chopped fresh sage
  • 1 tbsp (15ml) chopped fresh rosemary
  • 2 cups (500ml) fresh bread crumbs
  • ½ cup (125ml) grated apple
  • 1 egg
  • ¼ cup(50ml)  apple cider or juice
  • Salt and freshly ground pepper
  1. Heat oil in a skillet over medium heat. Add onions and fennel and sauté for 2 minutes or until beginning to soften. Add garlic, then crumble in sausage meat and sauté for 1 minute or until meat loses its pinkness. Stir in spinach, sage and rosemary and cook for 1 minute or until wilted. Stir in bread crumbs and apple. Let cool slightly, then stir in egg and moisten with juice or apple cider. Season with salt and pepper to taste.

Makes enough stuffing for two turkey breasts.

Compliments of The Food & Drink, LCBO