Struggling to Spice up Thanksgiving?

With Turkey Day on the horizon it’s often a stressful build up for those carrying out the preparation; extended family to be housed, children in need of entertainment and rapidly depleting supplies of bourbon and beer.

Sausage Stuffing

So for those of you, who are celebrating this Thursday, allow us to help you out a little in the kitchen with a delicious Sausage Stuffing recipe, courtesy of our very own Debbie Petermann, an integral member of our stateside team.

This authentic American staple is a traditional family recipe that Debbie just cannot keep away from “It’s so tasty, I always get my hand slapped sneaking pieces of the sausage.” A generational recipe with a difference, it’s been tried, tested and guaranteed to make Thanksgiving a special meal.


  • ½ pound small pork sausages
  • 1 turkey liver
  • 2 slices bread, dried in the oven
  • 1 pound finely ground pork
  • Salt and Pepper
  • 1 ½ cups chopped onion
  • 2 cloves garlic minced
  • 1 turkey gizzard, ground
  • 2 teaspoons chopped leaf sage or one teaspoon powdered sage
  • ½ teaspoons rosemary
  • 1 bay leaf
  • ½ teaspoon thyme
  • ¼ cup dry white wine
  • ½ cup brown sauce or canned beef gravy
  • 1 Tablespoon minced parsley
  • 1 cup cooked chestnuts
  • 1 truffle, sliced (optional)


  1. Preheat oven to 350 0 F degrees
  2. Cook the sausages until done. Grind liver with bread.
  3. Cook ground pork in a skillet. Season it with salt and pepper. Add chopped onion and 1 of clove garlic and cook five minutes, stirring occasionally. Add gizzard and cook 10 minutes. Add sage, rosemary, the bay leaf and thyme. Sprinkle with one-quarter cup wine, one-half cup brown sauce and parsley. Stir. Bake uncovered, 30 minutes, stirring occasionally.
  4. Remove from oven. Stir in chestnuts, liver mixture and truffle. Drain sausages and fold them into the stuffing.


Share this article