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Apple-Celery Stuffed Sausage


This recipe is easy to double but use a 13x9 pan.  These are great with French toast.


  • 8 pork sausage patties
  • ½ cup finely chopped celery
  • ¼ cup finely chopped green onion
  • 2 tablespoons butter or margarine
  • ¼ cup water
  • 1 cup packaged herb-seasoned stu
  • 1 medium cooking apple, peeled, cored & finely chopped (1 cup)
  • 2 tablespoons fresh parsley if you have it
  • 2 tablespoons chili sauce
  • ¼ teaspoon dry mustard
  • ¼ teaspoon pepper


Heat oven to 375

In a saucepan cook celery and onion in butter until tender but not brown.

Remove from heat.

Add water, stung mix, and all other ingredients; mix well.

Place about ½ cup of the stung mixture atop each of four patties.

(Easiest if you use an ice cream scoop and then atten slightly.)

Top each with another patty.Carefully place in a 9x9 baking pan. 

Bake for 35 – 40 minutes   (I ip them over after 20 minutes so they do not brown to much on one side.)