Sage & Onion Sausage Stuffing Ingredients

2 onions, chopped

25g butter

1 small Bramley apple

800g Korkers sage and onion sausages, removed from their skins

Handful of fresh sage

140g granary breadcrumbs

Kent Rarebit

Prep time:

Cooking time:

Total time:

Serves: 4

2 free-range Kent eggs, yolks only

150g crème fraîche

100g grated Kentish Blue Cheese

2 Kent eating apples

1 Kentish Huffkin

Try these tasty recipes using products manufactured in the Weald Sage & Onion Sausage Stuffing  Stuff your turkey with this delicious festive stuffing, made using Korkers sausages, which have been produced in Rolvenden since 1959.  Method: Fry 2 chopped onions in 25g butter for 5 mins. Peel, core and dice the apple and add to … Continue reading "Keep it Local: Recipes"

Try these tasty recipes using products manufactured in the Weald

Sage & Onion Sausage Stuffing 

Stuff your turkey with this delicious festive stuffing, made using Korkers sausages, which have been produced in Rolvenden since 1959. 

Method:

  1. Fry 2 chopped onions in 25g butter for 5 mins.
  2. Peel, core and dice the apple and add to the pan and cook briefly.
  3. Cool, then mix with 800g of Korkers sage and onion sausages.
  4. Chop the sage and add to the mix.
  5. Stir through the breadcrumbs and season to taste.
  6. Use to stuff the neck end of the turkey, then roll any leftovers into balls. Or pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.
  7. Bake with the turkey for 30-40 mins. Drain off any fat and serve sliced.

To find a Korkers stockist near you, see korker-sausages.co.uk

Kent Rarebit

If Blue Cheese is your ultimate indulgence, then try out foodie David Pearce’s recipe for Kent Rarebit using Kingcott Dairy’s Kentish Blue 

Method:

  1. Whisk the egg yolks and crème fraîche together, then mix in the grated cheese and some seasoning.
  2. Slice the apples and very lightly soften them in a pan – but make sure they hold their shape. 
  3. Lightly toast slices of Huffkin on both sides and place the apple slices on top. Spoon on the cheese mixture and place under a hot grill until the cheese mixture starts to bubble. 

You can find more locally-inspired recipes in David’s new book, Slice of Kent sliceofkent.co.uk

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