Prune, bacon and brandy stuffing
by
- Side
- Easy
- 8
- 45 minutes
PT45M
Ingredients
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
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
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Prune, bacon and brandy stuffing
