Stuffing with pork, sage and red onion

A simple but delicious recipe.

Serves: 4-6
5 mins
30 mins


  • 500g of good quality sausagemeat
  • 140g of fresh breadcrumbs
  • 1/2 glass red wine
  • 12 sage leaves, finely sliced
  • 1 tbsp of red onion marmalade
  • 3 garlic cloves, crushed
  • Salt and pepper to season


  1. Place the sausagemeat into a large mixing bowl
  2. Add the remaining ingredients and mix well until fully combined, season the stuffing mix with salt and pepper
  3. Add to an ovenproof dish and cook at 200oC, Fan 180oC, Gas Mark 6 for 30 minutes until golden brown and bubbling on top, serve.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.