Pork Sausage & Prune Stuffing
1h
Not only is this recipe a wonderful stuffing for poultry, it is equally delicious when formed into balls, pan roasted and eaten own its on. Try it with a lingonberry compote or rolled in a creamy sauce.
Traditionally, a stuffing like this would be used to fill the cavity of a bird before cooking to keep the meat from drying out during the roasting process. We now know that this isn't necessary for a successful roast, but the recipe still lives on due to its deliciousness.
Cut 3 tbsp of prunes into ½ cm pieces. Reserve in a bowl
Cover with 2 tbsp of calvados. Leave to soak for 30m until the prunes hydrate
Trim, peel and halve 1 onion
Dice the onion into very small pieces
Trim and peel 1 garlic clove
Remove the casing of 300 g of pork sausage and put it in a large bowl
Drizzle 15 ml of vegetable oil in a frying pan over medium heat
Add the diced onion and garlic and sweat them until the onion is translucent. Remove from heat before the garlic turns brown
Transfer to a bowl and let it cool slightly
Add the chilled onion and garlic to the bowl with the pork sausage
Add the soaked prunes
Grate ½ lemon and add the zest
Grate ¼ of 1 nutmeg
Season with salt and black pepper to taste
Combine with hands until fully incorporated. The Pork Sausage & Prune Stuffing is ready
Yield 1½ cup
Pork Sausage
300 g
Prune
3 tbsp
Nutmeg
1
Lemon
1
Calvados
2 tbsp
Onion
1
Garlic
1 clove
Vegetable Oil
1 tbsp
Black Pepper
To taste
Salt
To taste