Sausage nut stuffing cake

Latest comments and suggestions

• thecakepimp

  01 December 2007

  thecakepimp rated and commented on this recipe

  

  I've made this 2 years in a row now and will certainly be making it again this year. It was so popular the first year I made it that I ended up having to make another one on Boxing Day! I've also tried adding a few chopped dried apricots which I thought worked quite well.

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• SussexGirl

  25 September 2008

  SussexGirl rated and commented on this recipe

  

  I made it in a loaf tin last year have been informed that I now have to make it every year form now on.

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• Trish

  09 December 2008

  Trish commented on this recipe

  Lovely recipe. I made it ahead of time and froze it so nice and easy to reheat on the day.

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• Bblace

  20 December 2008

  Bblace rated and commented on this recipe

  

  My dh loves this so much i am making it for the third year running! So easy to make and lovely sliced up on a nice platter at the table.

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• janet

  30 June 2009

  janet rated and commented on this recipe

  

  As with the above comments I have made this for the past few years, freezing it ahead of time and everyone loves it. It is a meal in itself! It will be on the menu again this year.

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• Lily Pig

  07 April 2010

  Lily Pig commented on this recipe

  Made this at Christmas 2009. My bunch of ingrates prefer my grandmothers sausagemeat and paxo stuffing. So although it was lovely, I won't be making it again!

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• jo62

  02 May 2010

  jo62 rated and commented on this recipe

  

  Made last Xmas. Looked and tasted lovely. Will definitely make again.

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• Finkfood

  09 May 2010

  Finkfood rated and commented on this recipe

  

  really tasty and easy! We had it for pre-Christmas, Christmas and we're going to make it again!

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• Cookculia

  01 October 2010

  Cookculia commented on this recipe

  How long will this keep in the freezer?

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• Finkfood

  03 October 2010

  Finkfood commented on this recipe

  We also made it in a loaf tin, and the way it came out, with the bacon wrapped around it, made it look like little parcels that each person received. And they loved! It is now a holiday (and other special occasion) favourite in our house!

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• laura

  30 November 2010

  laura commented on this recipe

  Im thinking of making this ahead for christmas, but I dont know at which point I can freeze this, and also how long it will keep for??

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• maggieb

  01 January 2011

  maggieb rated and commented on this recipe

  

  I followed Trish's suggestion and froze it - took it out the night before to defrost and reheated it at 180C for about 30'. I used butcher's streaky bacon which was probably too thick to twist nicely on the top - so would use a thinner streaky in future. Very well liked by everyone - and will definately make again.

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• Mary

  24 April 2011

  Mary rated this recipe

  

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• Rosie G

  28 January 2012

  Rosie G rated and commented on this recipe

  

  I made this recipe well ahead of Christmas day, it was very easy and froze well. Its one of the best stuffing recipes I've ever tasted and it also got the thumbs up from the family and friends we had gathered around our Christmas table. I will definitely be making it again and again and again and not just for Christmas :-)

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• Franniban

  20 December 2012

  Franniban rated and commented on this recipe

  

  This was a triumph last year, I am doing this again. Everyone wolfed it down!

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Ingredients

• 2 tbsp olive oil
• 25g butter
• 3 shallots , finely chopped
• 2 sticks celery , finely chopped
• 100g white breadcrumbs
• 500g good-quality sausagemeat
• 50g roughly chopped walnuts , plus extra to serve
• grated zest 1 small orange
• 1 tbsp chopped sage leaves, or 1 tsp dried
• 1 egg , beaten
• 8 rashers rindless streaky bacon
• handful chopped parsley , to serve

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Difficulty and servings

Serves 8 - 10

Preparation and cooking times

Prep 20 mins

Cook 40 - 50 mins

Ingredients

• 2 tbsp olive oil
• 25g butter
• 3 shallots , finely chopped
• 2 sticks celery , finely chopped
• 100g white breadcrumbs
• 500g good-quality sausagemeat
• 50g roughly chopped walnuts , plus extra to serve
• grated zest 1 small orange
• 1 tbsp chopped sage leaves, or 1 tsp dried
• 1 egg , beaten
• 8 rashers rindless streaky bacon
• handful chopped parsley , to serve

Per serving

350 kcalories, protein 15.0g, carbohydrate 14.0g, fat 27.0 g, saturated fat 9.0g, fibre 1.0g, salt 2.0 g

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