Preheat the oven to 180C, gas mark 4
Heat the oil in a saucepan and sauté the onion until soft. Add the remaining ingredients and mix well. Season with salt and pepper.
Spoon the stuffing into a small baking dish.Bake in the oven for 30-40 minutes until the top is golden and crisp.
Using a dessert spoon place spoonfuls onto oatcakes and top with a little cranberry sauce to serve.
1 onion, chopped
1tbsp olive oil
3 sage leaves, finely chopped
1tbsp parsley leaves chopped
125g gluten free breadcrumbs
200g pork sausage meat or gluten free sausages (skin removed and chopped)
Zest of 1 lemon
30g dried cranberries
Salt and pepper
80g Cranberry sauce to serve
16 Rough Oatcakes to serve