Ingredients

Step by step

1. Place the cranberries, sugar, cinnamon stick and 1 of the bay leaves in a small saucepan with 2 tablespoons water and a little freshly grated nutmeg. Place on a medium heat and simmer, stirring occasionally, for 8-10 minutes until the cranberries have collapsed and the sauce is thick. Remove the bay leaf and leave to cool.
2. Preheat the oven to 200°C, fan 180°C, gas 6. Toast the nuts on a baking tray in the oven for 8-10 minutes until golden then chop them roughly.
3. Use scissors to cut open the sausage skins and squeeze all the sausagemeat into a large bowl. Add three-quarters of the chopped nuts, season generously with black pepper and a pinch of salt, then mix everything thoroughly. Add the cooled cranberry sauce, discarding the cinnamon stick, and mix in very roughly – you don't want to turn the mixture bright pink!
4. Spoon the stuffing into a lightly buttered shallow ovenproof dish of about 1 litre capacity (about 18-20cm round). Top with the remaining nuts and bay leaves and bake for about 40 minutes until cooked through, checking that the nuts don't get too dark. Allow to rest for at least 10 minutes before serving. The stuffing is also delicious cold the next day with the leftovers from the roast.