Pork and Chestnut Stuffing - Easy to Make Recipe

I was very kindly sent some whole peeled and ready cooked chestnuts from 
Merchant Gourmet. Pork and Chestnut stuffing instantly came to mind.  
You have to have pork and chestnut stuffing at Christmas 
or the Turkey roast isn't quite the same says I.
Yummy balls of stuffing - they're so easy to make too. 

 Be sure to buy good quality Butchers sausages or the stuffing will be fatty and altogether horrid.  I used Cumberland sausages for this as they're nice and peppery.  Traditionally Cumberland sausages are long and sold in a ring, but you can buy them  so they look like ordinary sausages. 
To make 10-12 you will need:
 8 Cumberland sausages (450g) only buy good quality ones with low fat content
a knob of butter - about 15g
a glug of oil - about 1 tablespoon
1 large onion
1 fat clove of garlic
a pinch of sugar
3 rashers of streaky bacon
a small handful of freshly chopped flat leaf parsley
a few sprigs of lemon thyme - use the leaves and chop
1 egg
a pinch of celery salt
black pepper to taste
a good pinch of nutmeg

How to do it: 
If you have a food processor, throw in the onion and garlic and whiz it up for a few seconds until they are finely chopped.  Don't bother washing it up just yet you will need it again in a minute.
*If you haven't got a food processor - be sure to chop the above into small dice.
Heat up the butter and oil in a frying pan and throw in the onion and garlic along with a pinch of sugar.
Cook over a medium to low heat, stirring with a wooden spoon so nothing starts to burn.
Now whiz up the bacon in the food processor for a few seconds till it's finely chopped.
 Add the bacon to the onions and garlic.  Once the onions are nice and soft remove them from the heat and let them get cold.
Roughly chop the chestnuts and put them into a bowl.  Remove the sausages from their skin and throw it away. 
Add the sausage meat to the bowl along with the cooked onions, garlic and bacon.
Add the celery salt and some black pepper and the nutmeg and the egg.
Now put in the chopped parsley and thyme.
Give everything a good stir - best to use a big fork and make cutting and folding movements to be sure everything mixes together nicely.
You can at this stage take a small amount of the mixture and fry it in a pan till cooked and then have a taste.  
When your sure the seasoning is right you can carry on:

Shape with your hands into equal slightly bigger than golf sized balls.
*At this stage you can put them in a suitable container and freeze them.
When you're ready to cook them, bake at 200C/400F or Gas 6
Put them into a shallow baking dish and bake for about 30 minutes or until they're cooked through.  
 

4 comments

  1. Nuggets of absolute deliciousness!!! Love it!!

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  2. This is making me think of Christmas! I can almost smell them cooking.

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  3. Looks very good Jan! I love me some stuffing. It's my favourite part of the meal! xxoo

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  4. I just LOVE sausagemeat stuffing at Christmas - yours looks divine!

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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