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


  • 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.

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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