Sage, Leek and Pork Stuffing

LunchDinner

24 Nov

Ingredients

2 leeks, chopped
2tbsp Brock and Morten Garlic Rapeseed Oil
25g butter
1 apple
800g sausage meat
Salt and pepper
Handful of sage
150g bread crumbs
Handful of fresh cranberries.

Method

Preheat the over to 180 degrees.

Warm a frying pan and add the butter, Brock and Morten Garlic Rapeseed Oil and leeks. Cook on medium/low heat for around 5 minutes until they are beginning to soften. Chop the apple into small pieces and add this to the pan. Cook until warmed through.

Take the leeks and apple off the heat and allow to cool before mixing with the sausage meat, sage and breadcrumbs. Season with salt and pepper to taste.

The mixture can then be shaped into balls and added to a baking tray, or packed into a lined tin. If you are opting for the tin, scatter the top of the tin with the cranberries. Bake for 30 minutes if you have made the stuffing into balls and around 40 minutes if you have added to a tin. This will depend on the depth of your tin, so always check that it is piping hot all the way through before eating.

Serve with your Christmas dinner and save some leftovers for adding to turkey sandwiches.