This recipe for classic sausage stuffing is nicely flexible ... A rosemary flavoured version would go brilliantly with roast pork, simply swap the sage for 1 tsp dried rosemary or 2 tsp finely ...

Put the sage ... belly part of the pork. Season with salt and black pepper then spoon the stuffing onto the loin and spread out along the loin, then roll up into a large sausage.

Season with sage, thyme, garlic powder ... The first method is to shape your pork sausage into patties. Place on a ...

put the diced pork into the food processor, along with the sage leaves and bacon (roughly chopped), followed by one teaspoon of white pepper and a pinch of salt. If you’re using sausage meat ...

As well as Lincolnshire - a pork sausage made with the herb sage - other types offered include wild mushroom and thyme, roast garlic and parsley and leek and mustard. A special spiced pumpkin ...

country sausage is fresh ground and typically seasoned with sage and black pepper. While it's often made with pork, you can also find versions with a mix of pork and beef or with no pork at all.

Add garlic and sage and cook until sausage is browned, stirring occasionally. Add tomatoes, stir and reduce the heat to medium-low. Cook until sauce is thick and glossy, 10 to 15 minutes.