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Sausage stuffed marrow...a firm favourite for even those marrow haters. Try it now...you won't regret it! The perfect recipe for a #FreeFromHarvest

Stuffed Marrow Recipe With Sausage Meat (Paleo Option)

This simple stuffed marrow recipe is a real hit with the whole family. Even the marrow-hating children. Using sausages to create the filling makes this dish appealing to even the fussiest of eaters.
4.60 from 5 votes
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Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings 4
Author Vicki Montague - the Free From Fairy

Ingredients
 
 

For The Marrow

  • Marrow
  • 6 gluten-free sausages - around 400g
  • 100 g gluten-free breadcrumbs - make your own in a food processor with left over crusts, or ground almonds for the paleo version
  • 1 tbsp chopped chives
  • 4 sage leaves - finely chopped
  • 1 medium egg - beaten
  • Optional cheese for topping

For The Sauce

  • 1 tin chopped tomatoes
  • 1 tsp dried mixed herbs - or fresh, finely chopped
  • 1 clove garlic - finely chopped. Or garlic oil if low FODMAP
  • A little olive oil for cooking and drizzling

Instructions
 

  • Cut the marrow into approx. 1 inch slices and cut out the inner pips leaving a hole in the middle (alternatively, if you have a large courgette you could cut it in half lengthways, scoop out the middle leaving a channel to stuff)
  • Place each slice of marrow into a microwavable container with a little water, cover and cook on high power for around 5 minutes until softened. Alternatively steam the slices until slightly softened
  • While the marrow is cooking score a line down each sausage and squeeze the meat out of the skin into a bowl
  • Add the breadcrumbs, chives, chopped sage and beaten egg and squidge together with your hands until well mixed
  • Place the partly cooked slices of marrow into a large dish
  • Fill the holes with the sausage mixture and press down well
  • If you want to, add some grated cheese to the top and bake in a pre-heated oven at 200 degrees (180 fan, gas mark 6) for approx. 40 minutes
  • While the marrow is baking make the sauce
  • Place a little olive oil in a small pan and add the chopped garlic (or use garlic infused oil). Cook on a low heat for around 1 minute before adding the tomatoes and herbs
  • Bring to the boil, then reduce the heat and leave to simmer until thickened
  • Serve the marrow on top of a little sauce with some fresh Autumn vegetables and a drizzle of olive oil