Stuffing meets sprouts in a meaty mash-up that will win over the anti-sprouts contingent! Feel free to adjust the ingredients with your favourite stuffing recipe
Nutrition and extra info
Nutrition: per serving
- kcal247
- fat14g
- saturates6g
- carbs19g
- sugars4g
- fibre5g
- protein8g
- salt0.8g
Ingredients
- 50g butter
Butter
butt-errButter is a dairy product made from separating whole milk or cream into fat and…
- 1 onion, finely chopped
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 rashers smoked streaky bacon, chopped
- small bunch sage, finely chopped
Sage
sa-agePopular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 3 good-quality pork sausages, skins removed
- 500g Brussels sprouts, trimmed and halved
Brussels sprouts
bruss-ell spr-ow-tThe quintessential Christmas dinner veg, Brussels sprouts are thought to have been cultivated in…
- 150g cooked chestnuts, roughly chopped
Chestnut
chest-nut'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…
- 3 tbsp breadcrumbs
Method
Melt the butter over a low heat in a large, non-stick frying pan. Add the onion and cook for 10 mins until soft. Increase the heat to medium and stir in the bacon, sage and sausagemeat. Cook for 6-8 mins, breaking up the sausage with a wooden spoon, until starting to brown.
Tip in the sprouts and chestnuts, cover with a lid and cook, stirring occasionally, for 10 mins until the sprouts are tender. Keep them warm over a low heat until you are ready to serve. Just before serving, take off the lid, season, stir in the breadcrumbs and fry on high for 2 mins to toast them and get some colour on the sprouts.
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