Sausage Loaf/Christmas Stuffing
This is a lovely variation on traditional stuffing for Christmas. You can make or prepare the loaf in advance and save youself some effort on Christms day.
This doesn't have to be saved just for Christmas - this dish makes a perfect lunch or supper, served with a onion or mustard gravy, with mash potatoes and seaonal vegetables.
To make this dish more festive or wintery you can add a handful of chopped chestnuts, juniper berries or cranberries.
Serves 6 - 8
- 900g sausage meat
- 1 tbs olive oil
- 4 onions, finely chopped
- 175g breadcrumbs
- A good handful of fresh sage, chopped or 1 desert spoon dried sage
- 2 medium eggs
- Approx 24 rashers ventreche
- Preheat the oven to 190C (adjust accordingly for fan assisted ovens) or gas mark 5
- Gently fry the onions in the olive oil until clear and allow to cool
- Combine the remaining ingredients, excluding the ventreche, with the onions - season with black pepper to taste, do not add salt!
- Line a 1kg loaf tin or pudding bowl with the ventreche, slightly overlap the edges to ensure a good seal
- Fill the loaf tin with the sausage meat mix and place in the oven - cook for 45 minutes.
- Remove from the oven and allow to cool.
- Place a cooling rack inside a baking tray and turn the loaf out - allow any excess fat or juices to drain away.