Free range buttered onion and fresh sage pork sausagemeat stuffing.
Waitrose own label
Storage and Usage
Keep Refrigerated
Suitable for Home Freezing
Oven cook
From Chilled
Preparation: Wash hands after handling raw meat. Use separatekitchen utensils and surfaces for raw meat and cooked, or wash between uses. Unwrap and dispose of packaging carefully. All cooking appliances vary. This is a guide only.
Gas 6, 200°C, Fan 180°C, 35-40 or 20 mins
To bake as sausagemeat block (35-40 minutes). Preheat oven. Remove all packaging. Place on a baking tray in centre of oven. To bake as stuffing balls. (20 minutes) Preheat oven.
Remove all packaging. Cut stuffing into 15 equal pieces. Roll into balls with lightly floured hands. Place on a baking tray in centre of oven. Cook thoroughly until the juices run clear and there is no pink meat. Check food is piping hot. Do not reheat once cooled.
Recycling
Component
Material
Recyclable
tray
Plastic - PET (Polyethylene Terephthalate)
film
Mixed Material
sleeve
Paper & card
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