One of our favourite side dishes when cooking a roast dinner is this delicious pork sausage stuffing. Of course, no roast would be complete without crispy roasties, and roasted veg such as honey-glazed carrots and roasted parsnips, cauliflower cheese and creamed leeks, but this stuffing really takes centre stage and elevates your roast meal to a whole new level.
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The base of this stuffing is of course the richness of quality pork sausages enhanced by aromatic celery and herbs. The inclusion of the Honeycrisp apple also introduces a sweet and tart contrast. Finally, the streaky bacon elevates the stuffing to stuffing perfection – because bacon makes everything ten times better doesn’t it?
One of the key secrets to achieving a delicious pork and apple stuffing is the infusion of chicken broth. As the pork sausage stuffing bakes the broth melds together with the remaining ingredients creating a luscious texture and ensuring that every bite bursts with sweet and savoury notes.
Pork Sausage Stuffing
450 g day old bread
400 g pork sausages
170 g unsalted butter
4 celery sticks
1 medium onion
1 medium Honeycrisp apple
1-2 tablespoons fresh parsley
1-2 tablespoons fresh rosemary
½ teaspoon salt
Pepper to taste
700 ml chicken broth
10 rindless streaky bacon rashers
- Preheat oven to 120℃ (250℉).
- Bake the bread for an hour, tossing them once or twice. The bread should be dry but not crunchy.
- Allow to cool and add to a large bowl.
- Increase the oven temperature to 180℃ (350℉).
- Remove the sausage stuffing from its casing and crumble into a large skillet. Cook on medium heat for 8 minutes. Add to the bowl.
- Drain fat from the skillet and add butter to melt. Add the onion, celery and apple and cook for 10-12 minutes until they start to brown. Add herbs then return the mix to the bowl containing the bread.
- Add salt and pepper and half of the chicken broth to the bowl. Do this slowly so that the bread gets evenly covered. By doing this slowly you allow the bread to slowly soak up the liquid as opposed to allowing a pool of liquid to form.
- In another bowl, whisk together the eggs and remaining broth. Gradually add this to the stuffing mix.
- Line 900g loaf tin with 8 bacon rashers, allowing overhang on both sides so that you can then fold the bacon over the stuffing.
- Add the stuffing mix to the loaf tin and fold over the bacon. Add the remaining rashers of bacon over the top of the stuffing.
- Bake for 40-50 minutes
Not Just For Special Occasions
This stuffing isn’t one to be reserved for special occasion feasts. It is super easy to make and its versatility makes it a standout accompaniment to various roast meals throughout the year. Picture it alongside a succulent roast pork loin, enhancing each slice with its flavourful medley. Alternatively, stuff a chicken with this delectable mixture for a poultry dish that’s bound to impress.
This is a must have recipe if like us you love your roast dinners.
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