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Umami-bomb pork stuffing

Name: Umami-bomb pork stuffing
Total time: 1 h 15 min
Ingredients: dried porcini mushrooms 20g; vegetable oil 2 tbsp; onions 2, finely chopped; garlic 3 cloves, finely chopped; sage a handful of leaves, finely chopped; white miso 2 tbsp; soft white breadcrumbs 125g; black peppercorns crushed to make ½ tsp; sausagemeat 650g; streaky bacon 24 slices

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1 hour 15 minutes
serves 8
Easy

Take your Christmas feast to the next level and serve this epic stuffing with an umami miso hit and streaky bacon topping

By Adam Bush

November 27, 2019 at 11:28 am

Ingredients

dried porcini mushrooms 20g
vegetable oil 2 tbsp
onions 2, finely chopped
garlic 3 cloves, finely chopped
sage a handful of leaves, finely chopped
white miso 2 tbsp
soft white breadcrumbs 125g
black peppercorns crushed to make ½ tsp
sausagemeat 650g
streaky bacon 24 slices

Method

Step 1

Put the porcini mushrooms into a bowl, pour over enough just-boiled water to cover and soak for 10 minutes. Drain, keeping the liquid, and finely chop the mushrooms.
Step 2

Heat the oven to 200C/fan 180C/gas 6. Heat the oil in a non-stick frying pan and fry the onions for 10 minutes or until soft, then stir in the garlic and sage, and cook for 1 minute. Add the mushrooms along with their liquid and cook until nearly all the liquid has evaporated. Stir in the miso.
Step 3

Scrape into a bowl and cool slightly, then mix in the breadcrumbs, black pepper and sausagemeat, and season.
Step 4

Put slices of streaky bacon onto a chopping board and use the back of a large knife to scrape and stretch out the bacon. Use these to line the bottom and sides of a 900g loaf tin, overlapping slightly and ensuring there is a little overhang.
Step 5

Spoon the stuffing into the loaf tin, pressing to compact it, then fold over the overhanging bacon to completely seal in the stuffing. Cook in the oven for 30-35 minutes or until the stuffing is cooked through.
Step 6

Cool in the tin for 5 minutes then carefully drain any liquid from the tin. Gently run a knife around the inside of the tin, turn out and slice to serve.