sarrest

Needing a little help recreating a family favorite. Mom and Dad both born in Oxford, came to USA in the 50's. My mother used to make a sausage stuffing at Xmas that was loved by all four of us kids.
Mom passed in 2011 and sadly took the "recipe" with her. It was a very simple recipe, sausage, onions, perhaps some seasonings, but not quite sure what or how much.
Having spent years trying to recreate the flavors without success, was hoping someone might be able to help me out.
Thanks in advance, for any and all information.

christmasoompa

Hi, welcome to BE.

The Welcome Inn is really just a place to introduce yourself, so we'd normally move any threads with questions in. Trouble is, I'm not really sure where to put this one! I'll maybe move it to the Trailer Park (off topic area for the US forums) for now.

If it was stuffing recipe then it would normally have breadcrumbs in. Butter. Some sage too if it was for Xmas? Sausage meat should be fairly well seasoned anyway so you wouldn't normally need much else in it. If you search the BBC Good Food website you'll find loads of stuffing recipes so can work you way through them.

Best of luck!

sarrest

Terribly sorry, didn't realize I was still in the welcome area. thanks for your reply.

christmasoompa

No problem at all, just had to work out where to put it! We'll try it here and see how it goes.

BristolUK

Did it also form the basis of a pie?

Nutmegger

It is rather difficult to help recreate the recipe for something one has never tasted. Google produces a lot of recipes for sausage stuffing; do they include an ingredient you haven’t tried before? Do you have a feeling for the type of ingredient that is missing? Does it come out too bland, too spicy, too wet, too dry? Did she use something like Paxo?

lizzyq

I can offer steveq's family recipe:

Nutmegger

Dripping! The magic ingredient in a UK recipe!

lizzyq

I have to admit that I usually sub butter or olive oil as I rarely have proper dripping in the fridge.

Rete

One way to overcome that is to fry up a small portion of the sausage first, remove from pan when cooked, and use the drippings from that for frying your onions.

I'm like most cooks and never use a measuring cup or spoon but rather use my cooking skills for judging what is required for the dish I'm making. For a sausage stuffing that will be going into fowl, I would use butter, onions, celery, pork sausage meat, bread cubes (not crumbs), chicken broth and seasonings, i.e. poultry seasoning or herbs de provence, a dash or two of celery seed, crushed sage.

Jerseygirl

I fry bacon until it’s crispy to make dripping.

BristolUK

What a terrible waste of bacon.

Jerseygirl

Not at all…I only eat bacon if the fat is crispy. Cannot stand chewing in fat.

BristolUK

Yes I remember you saying that. I was just jokingly suggesting your purpose in frying the bacon was only for the dripping and then you'd throw the crispy bacon away.