Pork, sage and chestnut stuffing parcels

Pork, sage and chestnut stuffing parcels

  • serves 8
  • Easy

The best recipe for stuffing. These little bite-sized parcels use vacuum-packed chestnuts, which give a gorgeous festive touch. Wrapped in bacon they look good and taste good too. Make plenty to go alongside your Christmas dinner.

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Ingredients

  • meaty sausages 6-8, skins removed
  • onion 1, peeled and grated
  • apple 1, cored, peeled and grated
  • vac-pac chestnuts 100g, chopped
  • fresh breadcrumbs 100g
  • egg 1 yolk
  • thin-sliced streaky bacon 16 rashers
  • sage a handful of leaves, chopped, plus 8 small leaves

Method

  • Step 1

    Put all the ingredients except the bacon and sage leaves in a bowl. Season well then mix together with your hands and form into 8 balls. Squash each ball to flatten a little, put a sage leaf on top, then wrap with 2 slices of bacon to make a parcel. Put on a non-stick baking sheet and cook at 200C/fan 180C/gas 6 for 30 minutes until golden.

Check out our best ever Christmas trimming recipes here

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Nutritional Information

  • Kcals 304
  • Fat 18.7g
  • Carbs 20.7g
  • Fibre 1.3g
  • Protein 14.5g
  • Salt 1.87g
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