Pork, fennel, apple and sage Stuffed Onions

March 17, 2023

This article was written for Annabel & Grace, which is now part of Rest Less.

Pork, fennel, apple and sage stuffed onions

Recipe by Delicious MagazineDifficulty: Not difficult
Servings

8

servings
Prep time

20

minutes
Cooking time

1

hour 

15

minutes

Onions are the basis of so many recipes aren’t they. Personally I love their flavour and this recipe looks as well as tastes really good – bonus!

Ingredients

  • 8 red onions

  • 2 tbsp extra-virgin olive oil, plus extra to drizzle

  • 1 small or ½ large fennel bulb, finely chopped, fronds reserved

  • 2 fat garlic cloves, crushed

  • 1 tbsp fennel seeds

  • ½ tsp chilli flakes

  • 450g free-range British pork sausagemeat

  • 100g fresh breadcrumbs

  • 1 apple, cored and grated

  • Bunch fresh sage, leaves picked and finely chopped

Directions

  • Heat oven to 200°C/180°C fan/gas 6. Slice the tops off the red onions and trim the bases so they sit flat. Peel, then use a teaspoon to scoop out as much of the middles as you can. Put the scooped-out flesh in a food processor and pulse a few times until finely chopped. Set aside a third in a large bowl for the recipe and save the remainder for another recipe (see tip). Put the onion shells in a roasting tray.
  • Heat the olive oil in a large frying pan, then add the chopped onion and fennel with a pinch of salt. Cook gently for 10 minutes until softened, then turn up the heat and add the garlic, fennel seeds and chilli flakes. Cook for another 2-3 minutes until starting to caramelise. Transfer to a large bowl and leave to cool.
  • To the chopped onion mixture in the bowl, add the sausage meat, breadcrumbs, apple, sage and some salt and pepper. Use your hands to mix together well. Fill the onion shells with as much stuffing as possible, then roll any remaining stuffing into balls (see Make Ahead).
  • Drizzle the stuffed onions with a little olive oil and roast for 10-15 minutes, then add the remaining stuffing balls and continue cooking for 30-35 minutes until crisp on top and the sausage meat is cooked through. Serve scattered with the reserved fennel fronds and a little black pepper.

Notes

  • Make to the end of step 3 up to 2 days ahead and keep covered in the fridge. 

Need more inspiration? Check out some more of our recipes

A lifetime of magical holidays awaits...

Become an HPB Bondholder and unlock a lifetime of extraordinary holidays. Enjoy not just exceptional facilities – like swimming pools, gyms, and saunas – but breath-taking locations too. From a restored Franciscan friary in beautiful Anglesey, to spectacular clifftop holiday village in Madeira, unforgettable holidays await you year after year. With over 1,500 properties in more than 30 exclusive UK and European destinations, HPB offers a refreshing, stress-free approach to the way you plan and enjoy your breaks.

Discover now

Your return is in holidays but like most investments, your capital is at risk. You may surrender your investment after two years (subject to deferral), though you will receive less than you invested due to charges and changes in the value of the fund’s assets. Initial payment of £5,000, quarterly fee of under £38 (around £150 annually), can increase in line with but not exceed RPIX, gives access to all HPB holiday homes. For each holiday pay a no-profit user charge covering property maintenance and facility use, average weekly costs around £372 for a studio, £569 for a two-bedroom property. Larger properties also available. After a 25% initial charge your money is invested in a fund of holiday properties and securities, which meets annual charges of 2.5% of net assets, calculated monthly. Advertisement by HPB Management Limited authorised by FCA, registered at HPB House, Newmarket, CB8 8EH. HPB available exclusively through HPBM. Product issued by HPB Assurance Limited, registered in the Isle of Man regulated by FSA. Policyholders not covered by the UK FSCS, but Isle of Man compensation arrangements apply.

Get the latest ideas, advice and inspiration

No spam. Just useful and interesting stuff, straight to your inbox. Covering jobs, finance, learning, volunteering, lifestyle and more.

By providing us your email address you agree to receive emails and communications from us and acknowledge that your personal data will be used in accordance with our Privacy Policy and Terms and Conditions. You can unsubscribe at any time by following the link in our emails.

Enjoying Rest Less? Help us reach more people like you

Leave us a rating Want to tell us something?