Go Back
+ servings
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

Gluten-free, Nut-free, Soya-free, Dairy-free, Low FODMAP, Paleo options

Course Main Course
Cuisine British
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Vicki Montague - the Free From Fairy


  • 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
  • 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


  1. 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)
  2. 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

  3. While the marrow is cooking score a line down each sausage and squeeze the meat out of the skin into a bowl
  4. Add the breadcrumbs, chives, chopped sage and beaten egg and squidge together with your hands until well mixed

  5. Place the partly cooked slices of marrow into a large dish
  6. Fill the holes with the sausage mixture and press down well
  7. 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
  8. While the marrow is baking make the sauce
  9. 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
  10. Bring to the boil, then reduce the heat and leave to simmer until thickened
  11. Serve the marrow on top of a little sauce with some fresh Autumn vegetables and a drizzle of olive oil