Marcus Bean’s Bacon, Cranberry & Sausage Stuffing
Rated 5.0 stars by 1 users
Category
Christmas
Servings
8
Prep Time
45 minutes
Cook Time
30 minutes
Marcus Bean's Bacon, Cranberry & Sausage Stuffing is a festive delight that promises to be the perfect accompaniment to your holiday roast. This recipe serves eight and combines the rich flavours of DukesHill Extra Meaty sausage meat with the sweetness of DukesHill Cranberry Sauce with Port. The result is a deliciously moist and flavourful stuffing that can be prepared in advance, making it a convenient and tasty addition to your festive feast.
Marcus Bean
Ingredients
-
400g DukesHill Extra Meaty sausage meat
-
200g DukesHill Cranberry Sauce with Port
- ½ apple grated
-
1 tbsp DukesHill Bread Sauce crumb mix
- 1 tsp thyme leaves, chopped
-
3 rashers DukesHill Dry Cured Unsmoked Bacon
- Zest of ¼ lemon
-
A knob of butter for greasing
Directions
Start by finely chopping the rashers of bacon, then add into the bowl with the sausage meat. Add the bread sauce crumb mix, fresh thyme, cranberry sauce, grated apple and lemon zest.
- Season with salt and pepper before mixing together. Flatten a large sheet of tin foil onto a work surface, rub with butter, then get the mix and shape into a large sausage shape. Wet your hands with a little cold water when shaping to stop the meat from sticking to your hands.
- Once shaped into a sausage, wrap the foil over keeping it quite tight, twist the ends to make it look like a big Christmas cracker. Pop in the fridge for an hour to firm up.
- Place on a baking tray and roast in the oven at 170-180c for about 30 minutes until cooked. To be entirely sure, you can use an instant thermometer to check it has reached an internal temperature of 68c-70c.
- Once cooked it can be kept in the fridge for a couple of days or can be frozen and reheated when needed.
Recipe Video
Recipe Note
TIP: You can check the seasoning as you’re cooking, by taking a little ball of the mix, squash into a patty and pan fry until cooked. Once cooked, check the seasoning and adjust if necessary.
