The iK team went in The Factory With to hear all about the journey of the driven factory supervisor at Korker Sausages, check out the exclusive recipe below for Craig’s Sage & Onion Christmas Stuffing.

Prep time: 20 minutes

Cook time: 40 minutes

Serves: 8-10 

Ingredients:

• 800g Korkers sage and onion sausages, removed from their skins 
• 2 onions, chopped  
• 25g butter 
• 1 small Bramley apple 
• Handful of fresh sage 
• 140g granary breadcrumbs 

Method:  

1. Fry the chopped onions in 25g butter for 5 minutes.  
2. Peel core and dice the apple, add to the pan and cook briefly. 
3. Cool, then mix with 800g of Korkers sage and onion sausages, skins removed. 
4. Chop the sage and add to the mix. 
5. Stir through the breadcrumbs and season to taste. 
6. To cook, either use to stuff the neck end of the bird, then roll any leftovers into balls, or, pack the whole mixture into a 1kg loaf  tin and top with extra sage leaves. 
7. Bake with turkey for 30-40 minutes. Drain off any fat and serve sliced.

Click here to read Craig’s full interview for the December issue of insideKENT Magazine.

For more recipe inspiration, click here to read our latest issue.