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Sausage meat stuffing
Published: September 26, 2015 at 10:47 AM
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Serves 8-10
Easy
Total time: 50 mins
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Impressive your guests with these homemade sausage meat stuffing cakes with chestnuts, pancetta and sage. They can be made a day ahead and then chilled until Christmas Day itself.
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Try this sausage meat stuffing, then check out our sage and onion stuffing, chestnut stuffing, pork stuffing and more Christmas trimmings recipes.
Ingredients
Nutrition
-
3 shallots
chopped
-
50g butter
-
100g vacuum-packed cooked chestnuts
chopped
-
450g pack pork sausages
skinned
-
140g fresh white breadcrumbs
-
1tbsp sage
finely 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
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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.
Check out our best ever Christmas trimming recipes
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