Onions stuffed with sausagemeat

Stuffed onions

Name: Stuffed onions
Total time: 1 h
Yield: Serves 4
Ingredients: 3 Spanish onions as big as you can find; oil; 1 tsp ground cinnamon; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp allspice; 450g pack sausagemeat; 100g rice cooked; chopped to make 2 tbsp parsley; 2 tbsp red wine vinegar; 1 tbsp honey

Published: October 8, 2015 at 7:15 PM

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Serves 4

Easy

Total time: 1 hr

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Our stuffed onions make a great and more filling alternative to the traditional bacon-wrapped chipolatas for a Christmas meal. The onions are stuffed with sausagemeat, rice and warm spices and cooked until golden brown.

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Make these stuffed onions for an easy starter or side, then check out more Christmas stuffing recipes.

Ingredients

Nutrition

3 Spanish onions

as big as you can find
oil
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1 tsp allspice
450g pack sausagemeat
100g rice

cooked
chopped to make 2 tbsp parsley
2 tbsp red wine vinegar
1 tbsp honey

Nutrition: per serving

kcal494
fat30.6g
carbs36g
fibre4.1g
protein16.7g
salt2.5g

Method

step 1

Peel the onions and trim off the ends. Make a cut into each onion, into the centre but not all the way through to the root. Put the onions into a pan and add enough water to cover them. Bring the water to a simmer and cook for 10 minutes or until the layers start to drift apart and are tender. Drain well and peel the layers apart, chop the middle ones and keep the outside layers whole.
step 2

Heat the oven to 200C/fan 180C/gas 6. Heat a little oil in a pan and add the cinnamon, cumin, coriander and allspice and cook for a minute, add the sausagemeat and chopped onion and turn it over in the spices, stir and fry until it browns. Add the rice and parsley, season well and stir everything together. Fill each outer layer of onion with the stuffing and put them in an ovenproof dish. Mix the vinegar and honey and pour it over the top, drizzle over some more oil, and roast for 30 minutes or until the onion browns.

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