1 small onion, finely diced or shredded
2 tablespoons olive oil
3 tablespoons butter
3 slices white bread, lightly toasted
3/4 cup chicken stock
2 teaspoons dried sage
For the Stuffed Sausages
6 medium sized, high quality pork sausages
6 slices of good bacon
In a medium saute pan, place the onion, olive oil and one tablespoon of the butter. Saute over medium-high heat until the onion is translucent. While the onion is cooking, tear the bread into shreds and place into the bowl of a food processor. Process the bread until it forms small crumbs. Add the breadcrumbs to the saute pan with the three remaining tablespoons of butter. Continue to saute over medium-high heat. Add the chicken stock and cook until the breadcrumbs absorb the liquid. Add the dried sage, cook for another minute to two minutes. Lastly, add the salt and pepper to taste. Set the stuffing aside.
To prepare the sausage, cut a slit right down the center of each link, about 3/4 of the way into the sausage. Leave about 1/2 inch on either end.
Take a large spoonful of the stuffing and place it into the slit. Then, wrap the sausage with one slice of bacon. Try to wrap the sausage in such a way that both ends of the bacon are on the bottom side of the sausage.
Place the stuffed sausages on a baking sheet. Bake at gas mark 5 (350º F), in the center of the oven, for about 20 - 22 minutes. Or, cook on the grill of a barbecue. Serve hot.