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sage

Sage Pots – A Holiday Classic With A Twist

Sage is traditionally used in stuffing and gives the fairly bland ingredients a kick of flavour. Instead of just stuffing the turkey this festive season, try these stuffing sage pots as well. They can be used any time of the year and make a great breakfast snack.

4 standard pork sausages, the meat removed from the casing
1 onion, chopped
1 stalk celery, chopped
1 clove garlic, crushed
A large bunch of sage, chopped
2 tablespoons butter
1/2 loaf white bread, crusts removed and the remains chopped into cubes
1 cup cream
2 eggs
1/2bunch parsley, finely chopped
A sprinkle of parmesan for each ramekin
6 eggs (1 for each ramekin)
Salt and pepper

Fry off the sausage in the butter, breaking it down into small pieces. Add the onion, celery, garlic and sage, reduce the heat and gently sauté until the onion is soft. Cool slightly. In a bowl add the bread and the sausage mixture and mix well.

In a separate bowl, beat the two eggs and the cream. Add to the bread/sausage mixture and stir well. Butter six ramekins (you may get enough mixture to make a few more) and fill with the stuffing, leaving a space at the top for the eggs. Bake in a medium oven (180ÆC) for 15 minutes until just set. Remove from the oven and crack an egg into each pot and return to the oven and cook until the white of the egg is set. Sprinkle your sage pots with parsley and parmesan and serve.