Savoury Sausage Meat Stuffing from The Times Cookery Book by Katie Stewart
Trim and chop the bacon into small pieces. Add along with the finely chopped onion to the hot butter melted in a saucepan. Fry gentiy until soft but not browned. Meanwhile place the sausage meat in...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Mixing bowl
- Wooden spoon
Ingredients
- 1 large onion
- ¼ lb (100 g) streaky bacon rashers
- 2 lb (900 g) pork sausage meat
- ½ oz (15 g) butter
- 1 level teaspoon finely crushed rosemary or powdered sage
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