Pork Stuffing

Method8 steps · about 1 hr 10 min

1. 1

   Step 1: Preheat the oven to 180°C conventional (356°F) or 160°C fan.

2. 2

   Step 2: Peel the onions (1) and chop the onions and mushrooms (100 g) to the same size as the lardons.

   Uses 1 onion · 100 g mushrooms

3. 3

   Step 3: Heat the oil (1 tbsp) in a frying pan. Add the bacon lardons and prepared chopped onion and mushrooms. Cook over medium heat for 3–5 minutes until softened, then leave to cool while preparing the sausage meat.

   Cook bacon stuffing vegetables · 5 minUses 155 g smoked bacon (lardons) · 1 tbsp vegetable oil · one peeled onion and 100 g mushrooms chopped to bacon-lardon size

4. 4

   Step 4: Make a slit down the length of the sausages and remove the sausage meat, then put the sausage meat into a bowl and use a fork to break it up.

   Uses 400 g pork sausages (6 sausages on average)

5. 5

   Step 5: Chop the cooked peeled chestnuts (90 g). Mix into the prepared skinless sausage meat with the cooled bacon-onion-mushroom mixture, fresh breadcrumbs (150 g), dried herbs, egg (1) and measured black pepper (1 tsp). Add optional salt (to taste) only if needed.

   Uses 1 tbsp dried mixed herbs · 90 g chestnuts · 1 egg · 150 g fresh breadcrumbs (3 slices on average) · 1 tsp pepper · flaked sea salt to taste only if needed; sausages and bacon already salty · 155 g lardons with chopped vegetables cooked 3–5 minutes in tablespoon oil then cooled · 400 g pork sausages removed from skins and loosened with fork

6. 6

   Step 6: Transfer the complete prepared stuffing to an ovenproof dish about 24 x 16 cm and dot with the measured butter (1 tbsp). Alternatively, form into individual balls on a baking tray and divide the butter over them.

   Uses 1 tbsp butter · prepared sausage meat and cooled bacon vegetables with 90 g cooked chestnuts,150 g fresh breadcrumbs, herbs, egg and seasoning

7. 7

   Step 7: Bake the assembled dish for about 45 minutes, or the individual balls for about 30 minutes depending on size. In either case, continue until the centre reaches 74°C (165°F) on a food thermometer.

   Bake stuffing · 45 minUses complete stuffing in ovenproof dish or formed into balls and dotted with tablespoon butter

8. 8

   Step 8: Cover the cooked stuffing loosely with foil and rest for 5–10 minutes before serving.

   Rest before serving · 10 minUses stuffing baked until centre reaches 74 C 165 F