A Countdown to Christmas Recipe:
Christmas Sausage, Sage and Bacon Stuffing Loaf
It is officially the week before Christmas week now, and I am on a countdown to the big day, so I have decided to share a few seasonal recipes with you over the next nine days, most of them “essentials” such as stuffing (today’s post), mince pies, salads, accompaniments and the odd sandwich thrown in for good measure when time is tight! Recipe number one in my “Countdown to Christmas mini recipe series” is a HUGE hit with my family and friends, and I have just made my FIRST two loaves last weekend, for a Christmas Dinner and Party at friends, it is a recipe for a Christmas Sausage, Sage and Bacon Stuffing Loaf…….succulent locally reared pork sausages are studded with cranberries, mixed with breadcrumbs, fried onions and sage before being wrapped in bacon to make the most amazing stuffing you have ever tasted, trust me, it is GOOD!
The whole lot is then baked in a loaf tin, which means you can turn the stuffing out like a loaf of bread and everyone gets a rasher of bacon with their stuffing. Think festive meatloaf with fruit and herbs and you get the picture, it really is a “ding dong merrily on high” kind of Christmas recipe and we all love it in the Lavender and Lovage kitchen. I have also been known to make this JUST so we can all have stuffing sandwiches, never mind the turkey or meat! I always add cranberries to my stuffing loaf, but I bet brandy soaked prunes or chestnuts would also be good.
I hope that you will enjoy my first countdown recipe if you try it, there is really only one proviso, try to use high meat content and high quality sausages – any flavour you like, but Pork are best, and we love the herby taste of Lincolnshire sausages in this recipe. I always use smoked streaky bacon for an extra dimension to the flavours, and again, for the best results try to use British dry cure bacon – it’s simply the best and you will be supporting home-grown pork too. I am lucky enough to have a huge sage bush at my disposal for the sage element in this recipe, but dried sage will work if you are stuck.
That’s it for today, I am posting my first Christmas Card in this post too……it’s time to get in the festive spirit I feel! See you later with my next “Countdown to Christmas” recipe, bye for now, Karen
I am entering this into Cooking with Herbs, as this recipe has a goodly amount of fresh sage in it!
Coming next for in the Countdown to Christmas recipe mini series is The ULTIMATE Christmas salad:
Frazzled Kale and Frisee salad with Pomegranate, Persimmon and Walnuts