Sausage nut stuffing cake

Sausage nut stuffing cake

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(10 ratings)

Prep: 20 mins Cook: 40 mins - 50 mins


Serves 8 - 10
This basic stuffing recipe is really versatile, you can shape into small balls and cook around the bird or make one fabulous looking cake

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal350
  • fat27g
  • saturates9g
  • carbs14g
  • sugars0g
  • fibre1g
  • protein15g
  • salt2g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 shallots, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 sticks celery, finely chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 100g white breadcrumbs
  • 500g good-quality sausagemeat
  • 50g roughly chopped walnuts, plus extra to serve



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • grated zest 1 small orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tbsp chopped sage leaves, or 1 tsp dried



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 8 rashers rindless streaky bacon
  • handful chopped parsley, to serve



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments (16)

jamgeorge's picture

Made as a whole cake, was fantastic for Xmas day, loved by all. Made day before and reheated in oven, simple. Lovely cold as well.

franniban's picture

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

africanqueen's picture

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 :-)

maggie_b's picture

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.

pauldavis81's picture

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??

finkfood's picture

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!

blackpeculia's picture

How long will this keep in the freezer?

finkfood's picture

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

joannepd's picture

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

lilymayrose's picture

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!

gervais's picture

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.

bblace's picture

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.

trishtye's picture

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

sussexgirl's picture

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

sussexgirl's picture

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

carolinenatasha's picture

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.

Questions (2)

MadFroNat's picture

Does anyone know if this would be still worth making without the streaky bacon since we don't eat pork? Thanks!

arty_mick's picture

at which point would you freeze? before or after cooking?

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