Sausage Nut Stuffing Cake
This British side dish transforms classic stuffing into an impressive savoury cake, ideal for dinner. Combining sausagemeat with walnuts, orange zest, and sage, it is wrapped in bacon and baked until golden. The recipe yields 10 servings and requires a total time of 70 minutes. It's a versatile centrepiece that can also be shaped into smaller balls if preferred.
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
Method
- Set your oven to 200C/fan 180C/gas 6. Prepare an 18-20cm springform cake tin. Warm the oil and butter in a pan, then cook the shallots and celery gently for 5 mins until softened but not browned. Transfer to a bowl and combine with the breadcrumbs, sausagemeat, walnuts, orange zest and sage. Season with pepper and a little salt if you like, mixing by hand. Stir in the egg until well incorporated.
- Line the tin with the bacon rashers, placing a 5cm strip on the base and arranging the rest up the sides, letting the ends overhang. Spoon the stuffing mixture into the tin, pressing it down evenly. Bring the overhanging bacon ends over the top of the stuffing, twisting them together loosely in the middle. Sprinkle the extra walnuts on top, pressing them down gently.
- Place the tin on a baking sheet to catch any drips and bake for 40-45 mins until the surface is a rich golden colour. Allow it to cool in the tin for 10 mins before transferring to a plate. Finish with a scattering of chopped parsley and serve cut into wedges.
Nutrition (per serving)
Calories350 kcal
Fat27 g
Saturates9 g
Carbs14 g
Fibre1 g
Protein15 g
Sodium800 mg
Salt2 g
Recipe details
Skill levelEasy
CategorySide dish
Cuisinebritish
