You’ll only need half of this stuffing for the onions. Chill or freeze the rest of the stuffing to use later with your roast.
- 8 medium red onions, peeled
- 25g butter
- 75g diced pancetta
- 450g pork sausage meat
- 1 Bramley apple, peeled, cored and grated
- Large bunch fresh sage, ﬁnely chopped
- 100g dried cranberries, roughly chopped
- 75g dried apricots,
- ﬁnely chopped
- 1 egg, beaten
- 150g fresh white breadcrumbs
- 1 tbsp sunﬂower oil
- To prepare the onions, trim off the roots so they sit straight. Slice off the tops of onions and scoop out the central core with a teaspoon (leaving a few outer layers to make a cup shape). Finely chop the scooped-out centres of two of the onions and set aside (the rest can be used later in soups or stocks).
- Melt the butter in a medium pan and gently cook the chopped onion centres with the diced pancetta for 5 min. Tip into a large bowl and leave to cool.
- Once the onion mixture is cool, mix in the sausage meat, grated apple, most of the sage, the cranberries, apricots, egg, breadcrumbs and some salt and pepper. Fill each onion with the stuffing. Chill or freeze the rest of the stuffing to use later.
- Preheat the oven to 190°C. Place the onions on a baking tray, brush the outsides with the oil and cook for 30–35 min until golden and piping hot. Scatter over the rest of the sage and serve.