Neven's Sausage Stuffing Roll with Dried Cranberries

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  Neven's Sausage Stuffing Roll with Dried Cranberries

  Everyone has their favourite part of the Christmas meal, but for many it’s the stuffing. The practical shape of this clever roll means it takes up very little space in the oven, as it can be slid in alongside a larger roasting tin. 

Serves 10-12 


  • 100g (4oz) butter
  • 1 onion, finely chopped
  • 300g (11oz) good-quality sausagemeat
  • 175g (6oz) fresh white breadcrumbs
  • 50g (2oz) dried cranberries
  • 1 tbsp chopped fresh flat-leaf parsley
  • 2 tsp chopped fresh mixed herbs (use a mixture of sage, rosemary and thyme)
  • sea salt and freshly ground black pepper

To Cook

Preheat the oven to 200°C (400°F/gas mark 6).

Melt the butter in a sauté pan set over a medium heat, then add the onion and sauté for about 5 minutes, until softened. Remove the pan from the heat and mix in the sausagemeat, breadcrumbs, dried cranberries and herbs, then season generously.

Shape into a large roll, then wrap in a layer of parchment paper and tin foil, twisting the ends securely to seal. Cook in the oven for about 45 minutes, until cooked through and tender. Unwrap just before cutting into slices to serve.