Prune, bacon and brandy stuffing
Ingredients
Metric
Imperial
Prune, bacon and brandy stuffing
- 150g of pitted prunes, diced
- 50ml of brandy
- 100g of streaky bacon, diced, plus 8 rashers to wrap the stuffing
- 1 onion, finely diced
- 6 pork sausages, meat squeezed out of skins
- 1 orange, zest
- 8 sage leaves, finely chopped
- 1 sprig of rosemary, leaves finely chopped
- 1 sprig of thyme, leaves removed
- 1/2 tsp white pepper
SAVE RECIPE
Method
1
Preheat the oven to 190°C/gas mark 5
2
Mix the prunes and brandy in a bowl and set aside to soak
- 50ml of brandy
- 150g of pitted prunes, diced
3
Set a dry frying pan over a medium heat and fry the bacon for a few minutes, until the fat is rendered and the bacon just starts to colour. Add the onion and cook until softened but not coloured, adding a splash of oil if necessary. Set aside and allow to cool
- 1 onion, finely diced
- 100g of streaky bacon, diced
4
Add the brandy and prunes, the bacon and onions and the remaining ingredients (except for the rashers of bacon) to a bowl and mix until well-combined. Fry a small portion of the mixture and taste to check the seasoning
- 1/2 tsp white pepper
- 6 pork sausages, meat squeezed out of skins
- 1 orange, zest
- 8 sage leaves, finely chopped
- 1 sprig of rosemary, leaves finely chopped
- 1 sprig of thyme, leaves removed
5
Roll the stuffing into balls and wrap in rashers of bacon. Place on a baking tray and bake for 30 minutes, or until cooked through
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2023
