Sausage nut stuffing cake

Sausage nut stuffing cake

  • 1
  • 2
  • 3
  • 4
  • 5
(15 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
28th Dec, 2018
Absolutely stunning. Made for the first time on Christmas Day and everyone loved it. Lots of different flavours - the way the orange zest cuts through the bacon and sausage is lovely. Walnuts also provided crunch that went well with the richness of the meat. Recommend without hesitation.
25th Dec, 2017
Delicious - even though I had to use almonds and hazelnuts instead of walnuts (had run out...). Also didn't have any oranges to hand so left the zest out (although I'll do it again with the suggested ingredients). Lovely accompaniment to Christmas turkey.
30th Jan, 2015
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.
20th Dec, 2012
This was a triumph last year, I am doing this again. Everyone wolfed it down!
africanqueen's picture
28th Jan, 2012
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 :-)
1st Jan, 2011
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.
30th Nov, 2010
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??
3rd Oct, 2010
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!
1st Oct, 2010
How long will this keep in the freezer?
9th May, 2010
really tasty and easy! We had it for pre-Christmas, Christmas and we're going to make it again!


21st Dec, 2018
Is it best frozen before cooking or after?
goodfoodteam's picture
22nd Dec, 2018
Thanks for your question. You can do either. To freeze before, take the recipe up until the end of step 2, then freeze. Defrost fully and then cook as in step 3 adding an extra 5 or so mins to the cooking time. If freezing leftovers, wrap in foil and then defrost in the fridge.
19th Nov, 2015
Does anyone know if this would be still worth making without the streaky bacon since we don't eat pork? Thanks!
14th Aug, 2013
at which point would you freeze? before or after cooking?'s picture
28th Dec, 2019
Would use far less orange zest next time as it took over somewhat, but good otherwise especially presentation
Want to receive regular food and recipe web notifications from us?