That’s a banger!

By Corinne Carroll

Traditional sausage meat stuffing

christmas dinner


The traditional stuffing for turkey, it can be made in advance ready for the big day and let the flavours develop.


  • 450g (1 packet) Corinne Carroll sausage-meat
  • 15g (1 good tablespoon) chopped fresh sage / or dried
  • 1 medium onion, grated
  • 40g  fresh white breadcrumbs
  • 1 tablespoon plain flour


Make up the stuffing by mixing the sausage-meat, sage, onion and breadcrumbs with some seasoning, and divide it into twelve even-sized pieces.

After that dust your hands lightly with the flour and, using the palms of your hands, shape them into balls. Place them onto a tray lined with clingfilm, cover and store in the fridge until you are ready to sauté them on Christmas Day, or use double the quantity and use to stuff your turkey!

banger christmas

Goes great with cranberry & orange relish (courtesy of Delia Smith)

Serves 8


  • 1 lb (450 g) fresh cranberries
  • rind and juice 1 large orange
  • 1 heaped teaspoon freshly grated root ginger or ½ level teaspoon ground ginger
  • 75 g caster sugar
  • 4 cm piece cinnamon stick
  • 4 cloves
  • 2-3 tablespoons port


Chop the cranberries in a food processor, or else press them through the fine blade of a mincer, then place them in a saucepan.

Now pare off the coloured part of the orange rind with a potato peeler and cut it into very fine shreds. Add these, with the juice of the orange, to the pan followed by the ginger, sugar and spices. Bring everything up to simmering point, stir well, put a lid on the pan and let it all simmer very gently for about 5 minutes.

Then remove the pan from the heat, stir in the port and, when it has cooled, pour into a serving dish. Cover with clingfilm and keep in a cool place till needed. Don’t forget to remove the cloves and cinnamon before serving!

For freezing, when cool transfer the relish to a plastic freezer box and freeze.

Delia's cranberry and orange relish
Delia’s cranberry and orange relish

Meet the chef

Corinne is pursuing her passion for all things culinary and is proud to provide you with the best, hand-made British sausages and dry cured bacon. Her successful career in catering & hospitality spans 25yrs and previous took her from the Highlands of Scotland to Ireland via the French Alps.

She started her Mediterranean adventure 2yrs ago and aims to make you the highest quality produce, using only the finest cuts of local French pork to create delicious tasting bangers, perfect for those who crave a real taste of home!

Get the ingredients for this and other recipes, or simply find out more about Corinne Carroll here.


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