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Pork, hazelnut and cranberry stuffing


Serves: 6-8 as a side
timePrep time: 10 mins
timeTotal time:
Pork, hazelnut and cranberry stuffing
Recipe photograph by Martin Poole

Pork, hazelnut and cranberry stuffing


Serves: 6-8 as a side
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
505Kcal
Fat
41gr
Saturates
11gr
Carbs
11gr
Sugars
10gr
Fibre
3gr
Protein
20gr
Salt
1.5gr

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 125g fresh cranberries
  • 40g light brown sugar
  • 1 cinnamon stick
  • 3 fresh bay leaves
  • freshly grated nutmeg, to taste
  • 150g blanched hazelnuts
  • 10 good-quality pork sausages (1 x 690g pack)
  • a little butter, for greasing

Step by step

Get ahead
The stuffing can be prepared the day before. Cover and chill until ready to cook.
  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.

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