A Countdown to Christmas Recipe: Christmas Sausage, Sage and Bacon Stuffing Loaf
A Countdown to Christmas Recipe:
Christmas Sausage, Sage and Bacon Stuffing Loaf
A Countdown to Christmas Recipe: Christmas Sausage, Sage and Bacon Stuffing Loaf
It is officially the week before Christmas week now, and I am on a countdown to the big day, so I have decided to share a few seasonal recipes with you over the next nine days, most of them “essentials” such as stuffing (today’s post), mince pies, salads, accompaniments and the odd sandwich thrown in for good measure when time is tight! Recipe number one in my “Countdown to Christmas mini recipe series” is a HUGE hit with my family and friends, and I have just made my FIRST two loaves last weekend, for a Christmas Dinner and Party at friends, it is a recipe for aChristmas Sausage, Sage and Bacon Stuffing Loaf…….succulent locally reared pork sausages are studded with cranberries, mixed with breadcrumbs, fried onions and sage before being wrapped in bacon to make the most amazing stuffing you have ever tasted, trust me, it is GOOD!
Christmas Sausage, Sage and Bacon Stuffing Loaf
The whole lot is then baked in a loaf tin, which means you can turn the stuffing out like a loaf of bread and everyone gets a rasher of bacon with their stuffing. Think festive meatloaf with fruit and herbs and you get the picture, it really is a “ding dong merrily on high” kind of Christmas recipe and we all love it in the Lavender and Lovage kitchen. I have also been known to make this JUST so we can all have stuffing sandwiches, never mind the turkey or meat! I always add cranberries to my stuffing loaf, but I bet brandy soaked prunes or chestnuts would also be good.
Christmas Sausage, Sage and Bacon Stuffing Loaf
I hope that you will enjoy my first countdown recipe if you try it, there is really only one proviso, try touse high meat content and high quality sausages – any flavour you like, but Pork are best, and we love the herby taste of Lincolnshire sausages in this recipe.I always use smoked streaky bacon for an extra dimension to the flavours, and again, for the best results try to use British dry cure bacon – it’s simply the best and you will be supporting home-grown pork too. I am lucky enough to have a huge sage bush at my disposal for the sage element in this recipe, but dried sage will work if you are stuck.
That’s it for today, I am posting my first Christmas Card in this post too……it’s time to get in the festive spirit I feel! See you later with my next “Countdown to Christmas” recipe, bye for now, Karen
Christmas Sausage, Sage and Bacon Stuffing Loaf
Print recipe
| Serves | 8 to 12 slices, depending on thickness |
| Prep time | 15 minutes |
| Cook time | 50 minutes |
| Total time | 1 hours, 5 minutes |
| Meal type | Condiment, Side Dish, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Christmas, Easter, Formal Party, Halloween, Thanksgiving |
| Region | British |
| By author | Karen S Burns-Booth |
A delectable and spectacular way to make and serve stuffing this Christmas, or for any other special occasion - this Christmas Sausage, Sage and Bacon Stuffing Loaf looks amazing and tastes delectable and it tastes all the better the next day when added to turkey or chicken sandwiches too! Can be made ahead and frozen, just take out of the freezer the night before and allow to defrost overnight.
Ingredients
- 12 rashers of smoked streaky bacon
- 50g butter
- 2 onions, peeled and finely diced
- 100g dried cranberries (such as Craisins)
- 1 x 340g packet of high-meat content pork sausages (of your choice, skinned)
- 100g fresh breadcrumbs
- 8 fresh sage leaves, finely chopped
- grated zest of 1 small orange
- salt and pepper to taste
Note
A delectable and spectacular way to make and serve stuffing this Christmas, or for any other special occasion - this Christmas Sausage, Sage and Bacon Stuffing Loaf looks amazing and tastes delectable and it tastes all the better the next day when added to turkey or chicken sandwiches too! Can be made ahead and frozen, just take out of the freezer the night before and allow to defrost overnight.
Directions
| Step 1 | Pre-heat oven to 190C/375F/Gas5. Line a 1kg (2lb) loaf tin with the streaky bacon slices, overlapping them slightly. Don'r worry if they hang over, as you can tuck them over the top of the stuffing loaf. |
| Step 2 | Melt the butter in a large frying pan and sauté the onions until they are soft and translucent. |
| Step 3 | Add the cranberries, sausages (skin them and crumble the sausagemeat), breadcrumbs, sage and grated orange zest and mix well, with your hands is best. Season to taste with salt and pepper. |
| Step 4 | When all of the ingredients are combined, spoon the stuffing into the bacon lined loaf tin and pack the mixture down firmly. Cover with a piece of buttered greaseproof paper and bake for 30 minutes, before taking the loaf out, carefully inverting it onto a greased baking tray and baking it for a further 20 to 25 minutes, or until the bacon is crispy and golden brown. |
| Step 5 | Allow to come to room temperature and cool slightly before serving in slices. |
A Countdown to Christmas Recipe: Christmas Sausage, Sage and Bacon Stuffing Loaf
I am entering this into Cooking with Herbs, as this recipe has a goodly amount of fresh sage in it!
A Countdown to Christmas Recipe: Christmas Sausage, Sage and Bacon Stuffing Loaf
A Countdown to Christmas Recipe: Christmas Sausage, Sage and Bacon Stuffing Loaf
Coming next for in theCountdown to Christmas recipe mini series is The ULTIMATE Christmas salad:
Frazzled Kale and Frisee salad with Pomegranate, Persimmon and Walnuts
Frazzled Kale and Frisee salad with Pomegranate,Persimmon and Walnuts
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