If you are making stuffing balls, lightly grease ... To make this recipe vegetarian, double the amount of breadcrumbs, butter and sage and swap the sausage meat for 1 large free-range egg.

but I prefer sausage cheddar balls with Italian sausage. Though the more traditional recipe calls for breakfast sausage, I find that the sage flavor in breakfast sausage blends can sometimes be ...

add the cheeses and remaining sage and thyme, season with salt and pepper. Tip into the breadcrumb mixture and mix well. Using your hands, form the mixture into two even-sized balls. Roll these ...

First, whole sage leaves fry in melted butter for a pretty garnish that offers pleasurable crispy bits. The butter ends up browned, nutty and infused with the herb’s woodsy aroma, and helps other ...

Fry for three to four minutes, stirring occasionally, until the sausage ... roughly chop the sage leaves, discarding the thicker stalks as they are too fibrous to use in this recipe.

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.