Sausage nut stuffing cake

Recipe uploaded by

Mary Cadogan

2 ratings

Recipe by Mary Cadogan

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1. Heat oven to 200C/fan 180C/gas 6. Have ready an 18-20cm springform cake tin. Heat the oil and butter and gently fry the shallots and celery for 5 mins without colouring them. Tip into a bowl and add the breadcrumbs, sausagemeat, walnuts, orange zest and sage. Add plenty of pepper and a little salt, if using, and mix together with your hands. Add the egg, then mix well.
2. Arrange the bacon slices in the tin, leaving 5cm strip on the base, then lay them up around the sides of the tin and let the excess hang over the edge. Carefully fill the tin with the stuffing mix, levelling it on top. Fold the bacon over the top of the stuffing, gathering and twisting the ends loosely in the centre. Scatter over the remaining walnuts, pressing them in slightly.
3. Set the tin on a baking sheet to catch any juices that escape, then bake for 40-45 mins until the top is golden. Cool in the tin for 10 mins, then remove onto a serving plate and scatter with parsley. Cut into wedges to serve.

Per serving

350 kcalories, protein 15g, carbohydrate 14g, fat 27 g, saturated fat 9g, fibre 1g, salt 2 g

Latest comments and suggestions

• Caroline

  01 December 2007

  Caroline 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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• Staceys

  25 September 2008

  Staceys 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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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

Preperation and cooking times

Prep 20 mins

Cook 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 15g, carbohydrate 14g, fat 27 g, saturated fat 9g, fibre 1g, salt 2 g

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