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Pork Sausage & Prune Stuffing
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Charlie Aggett

Charlie Aggett

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

    Step 0
  • Cover with 2 tbsp of calvados. Leave to soak for 30m until the prunes hydrate

    Step 1
  • Trim, peel and halve 1 onion

    Step 2
  • Dice the onion into very small pieces

    Step 3
  • Trim and peel 1 garlic clove

    Step 4
  • Remove the casing of 300 g of pork sausage and put it in a large bowl

    Step 5
  • Drizzle 15 ml of vegetable oil in a frying pan over medium heat

    Step 6
  • Add the diced onion and garlic and sweat them until the onion is translucent. Remove from heat before the garlic turns brown

    Step 7
  • Transfer to a bowl and let it cool slightly

    Step 8
  • Add the chilled onion and garlic to the bowl with the pork sausage

    Step 9
  • Add the soaked prunes

    Step 10
  • Grate ½ lemon and add the zest

    Step 11
  • Grate ¼ of 1 nutmeg

    Step 12
  • Season with salt and black pepper to taste

    Step 13
  • Combine with hands until fully incorporated. The Pork Sausage & Prune Stuffing is ready

    Step 14

Yield 1½ cup

  • Pork Sausage

    Pork Sausage

    300 g
  • Prune

    Prune

    3 tbsp
  • Nutmeg

    Nutmeg

    1
  • Lemon

    Lemon

    1
  • Calvados

    Calvados

    2 tbsp
  • Onion

    Onion

    1
  • Garlic

    Garlic

    1 clove
  • Vegetable Oil

    Vegetable Oil

    1 tbsp
  • Black Pepper

    Black Pepper

    To taste
  • Salt

    Salt

    To taste

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