Yields8 Servings
 2 tbsp olive oil
 25 g butter
 3 shallots, finely chopped
 2 celery sticks, finely chopped
 100 g white breadcrumbs
 500 g Sausagemeat
 50 g roughly chopped walnuts, plus extra to serve
 Grated zest of 1 small orange
 1 tbsp chopped fresh sage leaves or 1 tsp dried
 1 egg beaten
 8 rashers rindless, streaky bacon
 Chopped parsley to serve

Preheat the oven to 200C/Gas6; heat the oil and butter and gently fry the shallots and celery for 5 minutes without colouring them; tip into a bowl and add the breadcrumbs, Sausagemeat, walnuts, orange zest and sage; add plenty of black pepper and a little salt and mix together with your hands; add the egg, then mix well


Arrange the bacon slices in a 20cm springform cake tin; leave 5cm of the strips on the base and 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, leveling 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 slightly


Set the tin on a baking sheet to catch any juices that escape, then bake for 40-45 minutes until the top is golden; cool in the tin for 10 minutes then remove onto a serving plate and scatter with the parsley; cut into wedges to serve

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