Individual onions stuffed with sage-spiced sausage meat, bejeweled with sweetcorn and cranberries, make the perfect accompaniment to your Christmas centerpiece or a delightful light lunch on their own. Many thanks to AGA Specialist Dawn Roads for this wonderful recipe as part of our Christmas around the world series.
Serves 8
8 medium red onions
25g butter
75g chestnut mushrooms, diced
350g quality sausage meat
50g dried cranberries
50g sweetcorn kernels
7g fresh sage leaves, chopped
50g fresh breadcrumbs
1 egg, beaten
Salt and black pepper (as needed)
Rapeseed oil (as needed)
Sage leaves (as needed)
Preparation Time: 35 minutes. Cooking Time: 50 minutes.
1. Trim the root end of the onion so it stands up straight. Peel and cut off the top third from each onion.
2. Hollow out the onions, using a teaspoon – an old-fashioned grapefruit spoon is ideal for this! Save the onion tops and trimmings for use in other savoury dishes.
3. Melt the butter and sauté the mushrooms. Allow them to cool.
4. Mix the mushrooms, sausage meat, cranberries, sweetcorn, sage, breadcrumbs and egg together. Season well and fill each onion with the mixture.
5. Place the filled onions onto a baking tray and brush each one, including the top top of the stuffing with a little oil.
6. Place the baking tray in the oven. CAST OVEN: place on the grid shelf on the floor of the roasting oven or oven on R8. FAN OVEN: preheated to R6/ 180°C/ 350°F. Cook for about 35-55 minutes, until the onion is tender when tested with a skewer or sharp knife. Time is dependent upon the size of the onion.
7. Serve garnished with sage leaves.
