sausagemeat-stuffing-log-recipe

Sausagemeat and Cranberry stuffing log

If you’re beginning to think about your plans for Christmas food then you’ll definitely be trying to decide on a stuffing. Why not branch out from your traditional sage and onion, and inject some flavour into your turkey dinner with our punchy sausagemeat and cranberry stuffing log.

This is my 8 year old’s favourite thing about the Christmas meal and he loves making it with me almost as much as he loves wolfing it down alongside his turkey! It’s also particularly delicious eaten with your leftover cold meats and cheese…in case there’s any left over!

Serves: 6 hungry people with leftovers! This makes two logs.

sausagemeat-stuffing-log-recipe
sausagemeat-stuffing-log-recipe
sausagemeat-stuffing-log-recipe
Ingredients:

1 tbsp of olive oil

1 onion, finely chopped

1 cooking apple, peeled, cored and finely chopped

500g sausagemeat

30g of fresh parsley, chopped

30g of sage leaves, chopped

30g fresh thyme, chopped

1 large egg

50g  white breadcrumbs

125g fresh cranberries

18 slices of streaky bacon

Salt and pepper to taste

Method:

Heat the oil in a small frying pan, add the onion and cook until soft, around 5 minutes.

In a large bowl, mix the sausagemeat with the egg, onion, apple, herbs, breadcrumbs, cranberries, salt and pepper.

Butter a large sheet of foil on top of a baking tray.

Make a rectangle out of the bacon strips, ensuring they overlap slightly. Stretch them out widthways if you need to.

Place half of the mixture in the centre of the bacon rectangle, and tuck the long edges of the bacon over the stuffing log, wrapping it up in a tasty pork parcel! Wrap the foil over like a large sweet.

Do this again with a second sheet of foil and the rest of the bacon and mixture.(You can freeze the logs at this point for up to a month.)

When you’re ready make sure you’ve defrosted the logs if they’re frozen.

Preheat the oven to 190 degrees (fan 170).  Put the logs on a baking tray and cook for 45 minutes

Remove the foil and cook for another 15 minutes. The bacon should be crisp.

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sausagemeat-stuffing-log-recipe

Sausagemeat and cranberry stuffing log

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If you're beginning to think about your plans for Christmas food then you'll definitely be trying to decide on a stuffing. Why not branch out from your traditional sage and onion, and inject some flavour into your turkey dinner with our punchy sausagemeat and cranberry stuffing log.
This recipe will make 2 logs.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Christmas, Lunch, Main Course, Side Dish
Servings 6 people

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 cooking apple, peeled, cored and finely chopped
  • 500 grams sausagemeat
  • 30 grams fresh parsley, chopped
  • 30 grams sage leaves, chopped
  • 30 grams fresh thyme, chopped
  • 1 large egg
  • 50 grams white breadcrumbs
  • 125 grams fresh cranberries
  • 18 slices streaky bacon
  • Salt and pepper to taste

Instructions
 

  • Heat the oil in a small frying pan, add the onion and cook until soft, around 5 minutes.
  • In a large bowl, mix the sausagemeat with the egg, onion, apple, herbs, breadcrumbs, cranberries, salt and pepper.
  • Butter a large sheet of foil on top of a baking tray.
  • Make a rectangle out of the bacon strips, ensuring they overlap slightly. Stretch them out widthways if you need to.
  • Place half of the mixture in the centre of the bacon rectangle, and tuck the long edges of the bacon over the stuffing log, wrapping it up in a tasty pork parcel! Wrap the foil over like a large sweet.
  • Do this again with a second sheet of foil and the rest of the bacon and mixture.
  • You can freeze the logs at this point for up to a month.
  • When you're ready make sure you've defrosted the logs if they're frozen.
  • Preheat the oven to 190 degrees (fan 170).
  • Put the logs on a baking tray and cook for 45 minutes
  • Remove the foil and cook for another 15 minutes. The bacon should be crisp.
  • Allow to cool then slice into portions and serve.
Keyword bacon, christmas, sausagemeat, stuffing
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