Pork Stuffing

Pork stuffing is such a great British side dish for a Sunday roast.

Whether you are having chicken, pork or perhaps a turkey, for a special occasion, this old fashioned sausage stuffing is totally delicious and easy to make.

It's packed with good quality sausages, onion, mushrooms, bacon and chestnuts and it's easy to customise it too.

This recipe makes a generous 8 portions, so you can cook one and freeze one to get ahead too.

Perfect!

Whenever we have chicken, pork, turkey or other roast bird, it wouldn't be complete without a great stuffing side dish.

Not only is it delicious, it also makes a roast go a little further, which is great if you have a large brood or plenty of hungry guests.

It's an easy to make dish that only takes a little chopping and frying. After that, it's just a mix and it's ready to bake.

I always make the same volume and normally bake it, serve half and freeze the rest. It just needs a quick reheat in the oven when it's defrosted.

The best bit about this old fashioned sausage stuffing is that you can easily adjust the flavourings to go with different meats, so you can never get bored of it!

Jump to:

• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• ⏲️ Baking Time
• 🥗 Serve with
• Substitutions
• 📖 Variations
• Storage
• FAQs
• 📋 Recipe
• 💬 Comments

🥘 Ingredients

• Sausages - good quality pack of Cumberland sausages. These sausages are readily available and have a great chunky texture and peppery flavour. Normal sausagemeat tends to be very smooth and greasy, so should be avoided.
• Onion - medium sized white or yellow onion.
• Mushrooms - white or chestnut mushrooms.
• Bacon - smoked bacon lardons give the best flavour and texture.
• Herbs - dried mixed herbs or sage for a classic flavouring.
• Chestnuts - I use the prepared vacuum packed chestnuts.
• Egg - large and free range to bind the mixture together.
• Breadcrumbs - from 3 slices of bread blended in a food processor or other fresh breadcrumbs.
• Oil - vegetable oil for frying.
• Pepper - freshly ground black pepper to taste
• Salt - flaked sea salt to taste as the bacon lardons will already add saltiness to the dish.
• Butter - to keep the top moist in the oven.

See recipe card for quantities.

🍽 Equipment

• Ovenproof dish - size 24 cm X 16 cm, (6.5 X 9.5 inches) approximately.
• Frying pan or skillet
• Sharp knife
• Chopping board
• Wooden spoon

🔪 Instructions

Peel the onions and chop them the same size as the lardons.

Wipe the mushrooms, if required, with kitchen towel. Chop them into small pieces.

💭 Top Tip

• Don't be tempted to rinse the mushrooms in water. They are like little sponges and will soak up water that they will release back into the dish.

Cook for 3 to 5 minutes over a medium heat until softened.

Allow to cool.

Make a slit down the length of the sausages and remove the sausage meat.

The skin should peel off easily, but if not use a teaspoon to scrape it away.

Put the sausagemeat into a bowl and use a fork to break it up.

Chop the chestnuts into small pieces and add to the sausage meat, along with the onion mixture, breadcrumbs, herbs, seasoning and egg.

⏲️ Baking Time

Transfer to an oven proof baking dish and dot with the butter.

Bake at 180 C / 350 F / 160 FAN / Gas 4 for 45 minutes.

Cover loosely with foil and allow to stand for 5 to 10 minutes before serving.

This makes it easier to slice neat square portions.

🥗 Serve with

• Slow Roast Belly Pork
• Lemon and Tarragon Roast Chicken
• Tuscan Roast Pork
• Rack of Pork
• Pigeon Breast
• Confit Duck

Substitutions

• Sausage meat - use other good quality sausage meat or pork sausages, such as Lincolnshire sausage.
• Packet - although I prefer to cook nearly everything from scratch I always keep an emergency packet of instant stuffing in the cupboard. I make up the mix then add the other ingredinets and bake as per the pack instructions.

📖 Variations

If you fon't want to cook this in one dish you can form the mixture into balls and cook on a baking tray. They will need less cooking time, depending on the size of the balls, but allow 30 minutes.

Instead of using chestnuts, onions, mushrooms or bacon, in this old fashioned sausage stuffing, try these alternatives:

• Apple - add raw, chopped and peeled for pork or goose.
• Leeks - chop and fry lightly and great in place of onion.
• Walnuts - chopped.
• Ham - leftover cooked
• Apricots - dried and chopped.
• Cranberries - dried and chopped.
• Cherries - dried and chopped - great with duck.
• Giblets - chopped cooked liver and heart from turkey or chicken.
• Porcini -dried porcini mushrooms rehydrated in hot water and chopped.
• Lemon zest
• Fresh or dried parsley or tarragon.

Storage

• Refrigerator - cool to room temperature, cover and store for up to 3 days.
• Freezer - wrap well and freeze for up to 3 months, cooked or uncooked.
• To reheat - defrost overnight in the refrigerator then cook as normal. If the dish is already cooked then heat for 15 minutes with the dish covered in foil.

FAQs

More side dishes

• Celeriac Puree
• Roast Potatoes
• Cavolo Nero Kale
• Braised Red Cabbage

📋 Recipe

Food Safety

• Do not use the same utensils on cooked food, that previously touched raw meat.
• Wash hands after touching raw meat.
• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with high smoking point to avoid harmful compounds.
• Always have good ventilation when using gas.

Thank you for taking the time to leave a comment. I love to read them and answer your questions. However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.