Sausage meat stuffing
- Preparation and cooking time
- Total time
- Easy
- Serves 8-10
Skip to ingredients
- 3 shallotschopped
- 50g butter
- 100g vacuum-packed cooked chestnutschopped
- 450g pack pork sausagesskinned
- 140g fresh white breadcrumbs
- 1tbsp sagefinely chopped plus 12 whole leaves
- leaves picked to make 1 tbsp thyme
- 1⁄2 tsp ground mace
- 1 egg
- 24 rashers pancetta
- 1 tbsp runny honey
Nutrition: per serving
- kcal323
- fat21.6g
- carbs19.8g
- fibre1.1g
- protein11.8g
- salt1.9g
Method
step 1
Gently fry the shallots in half the butter until soft but not brown. Stir in the chestnuts for a few minutes, then tip into a mixing bowl and leave until cool.
step 2
Add the sausagemeat, breadcrumbs, chopped sage, thyme, mace and egg to the onions with a little seasoning and mix well.
step 3
Melt the remaining 25g butter and usea little to brush the holes of a 12-hole muffin or bun tin. Criss-cross two pancetta rashers in each hole, leaving the ends overhanging the sides. Fill each hole with some of the stuffing, rounding the tops to make firm little cakes. Wrap the overhanging pancetta strips back across the top to make a cross. Add a whole sage leaf, and brush the tops with the honey and the last of the melted butter.
step 4
To serve, heat the oven to 200C/fan 180C/ gas 6. Bake the stuffing cakes for 25-30 minutes (while the turkey rests), until golden and crisp on top. Lift from the tins using a small knife to help you release them, and serve with the turkey and all the trimmings.
