Pork, sage and apple stuffing
Pork and apple are a natural flavour combination and with the addition of sage it gives a nice herby hit to the stuffing. I like to combine both streaky bacon and pork shoulder in this stuffing which keeps it moist. I used quite a lot of sage in my recipe as the variety I had was quite mild. Some sage can have quite a strong flavour and can end up overpowering the dish, so if it has a strong aroma, it will be strong in flavour, so just add it little by little. If using dried sage then use it sparingly as that can be quite strong as well.
This serves 10 people or 5 people who like their stuffing.
200g pork shoulder finely minced
100g streaky bacon finely minced
100g breadcrumbs
20g fresh sage finely chopped (use 10g dried or 10g if the fresh variety is strong)
1 apple grated
1 onion finely chopped
2 cloves garlic finely chopped
15ml dijon mustard
10ml oil for frying
2 eggs beaten
Salt and pepper to taste
Fry off the garlic and onion on a low heat in the oil until soft and glossy, place to one side and allow to cool
Place all the ingredients together with the onion and garlic in a bowl and stir well to combine
Season with salt and pepper
To test if there is enough seasoning, fry off a little of the mixture in a pan and taste, add more seasoning if you require
Place the mixture in a 500g loaf tin lined with baking parchment or tin foil and bake in a moderate oven at 160c (fan), 170c (normal) and cook for 50 minutes
For those of you baking this on your BBQ, set the BBQ up for indirect cooking and at 170c, cook for the aforementioned time
0 comments