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Pork and Apricot Stuffing


Image by Ali Green


Makes 30 stuffing balls

INGREDIENTS:

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


Method

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 primroseherd.co.uk


Recipe by thecornishchef.com

The Cornish Chef on Instagram instagram.com/the_cornish_chef

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