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Pork and Apricot Stuffing

Image by Ali Green

Makes 30 stuffing balls


1kg Primrose sausage meat

1 white onion

25g butter

Salt and pepper

75g bread

5 leaves of fresh sage

¼ of a nutmeg, grated

1 lemon

150g diced streaky bacon

50g cashew nuts

125g dried apricots


If cooking straight away, start by preheating the oven to 180˚C. Finely dice the onion and cook with the butter in a medium saucepan over a medium heat until softened and just starting to brown. Place the bread and sage leaves in a food mixer and blitz into a fine crumb. Dice the bacon and finely chop both the apricots and cashew nuts and combine in a large mixing bowl with the sausage meat.

Add the breadcrumbs and onions and season well with salt and pepper, zest in the rind of the lemon and grate over about ¼ of a nutmeg. Using your hands mix and combine all the ingredients thoroughly before rolling out into about 30 balls and placing on a lined baking tray with a small gap between each one. These can be covered and refrigerated for a day or two. When ready to cook, place in the middle of the preheated oven and bake for 25 minutes.

Meat from

Recipe by

The Cornish Chef on Instagram

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