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Traditional sausage stuffing
Serves 8-10 | prep 0 | total time
Traditional sausage stuffing
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Serves 8-10 | prep 0 | total time
Inspired by the medieval recipe for forcemeat, this Christmas sausage stuffing is flavoured with prunes, walnuts and a dash of brandy
Rate
Nutritional information (per serving)
Calories
302Kcal
Fat
20gr
Saturates
5gr
Carbs
12gr
Sugars
5gr
Fibre
2gr
Protein
14gr
Salt
0.7gr
Ingredients
- 60g prunes, chopped
- 4 tbsp brandy
- a pinch of ground mace or nutmeg
- ½ tsp ground allspice or a pinch of ground cloves
- 1 tbsp chopped thyme, plus 3 sprigs
- 4 tbsp chopped parsley
- 1 tbsp oil
- 1 onion, chopped
- 100g chicken livers or the turkey liver, finely chopped, optional
- 50g chopped walnuts plus 8 halves
- 75g stale bread, crumbed
- 400g pork sausages
- bay leaves to garnish
Step by step
Get ahead
Prep to the end of step 5 and chill for up to 1 day, or freeze. Defrost before cooking.
- Put the prunes, brandy, spices and chopped herbs in a large mixing bowl; leave to soak for at least 30 minutes.
- Meanwhile, heat the oil in a frying pan, add the onion and cook for about 10 minutes until the onion has started to soften. Add the finely chopped liver, if using, and fry for 5 minutes until lightly golden. Spread out on a plate to cool.
- Add the chopped walnuts and crumbs to the bowl, plus a generous pinch of salt and some freshly ground pepper.
- Squeeze the sausage meat from their skins, into the bowl and add the cooled onion mixture. Mix everything together well. If you want to check the seasoning, fry off a small piece of the stuffing until cooked through to taste it, then adjust the seasoning of the mixture as needed.
-
Tip Use dairy-free sausages if required.
- Pack the stuffing into a greased baking dish, then press in the walnut halves, thyme sprigs and bay leaves in a decorative pattern.
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Tip Bake at 190°C, fan 170°C, gas 5 for 30 minutes or until the juices run clear. If you’re cooking it at a higher temperature alongside other accompaniments, cover the dish with foil so that it doesn’t brown too fast, but remove the foil for the final 5-10 minutes so that the top can brown.