20-12-2011 15:23:00

Hi Cookery Fans,

If you are wanting to put something a little different on the table this year, to accompany your Christmas dinner, then my personal reccomendation would be my sausage and red currant stuffing.  This is espesially fantastic to accompany goose, but equally a tasty side to turkey too!

Ingredients:

• 1 log Beckett’s farm sausage meat
• ½  Shallot (finely minced)
• 2 cloves garlic (finely chopped)
• 100g cranberries
• ½ glass dry white wine
• 125g fresh bread crumbs
• 1 tbsp rosemary (finely chopped)
• ½ tbsp thyme (finely chopped)
• Salt & Pepper

Method:

1. Pre-heat the oven to 160°c Gas mark 
2. Prepare pieces of foil and baking parchment roughly 40cm square.
3. In a mixing bowl, combine all of the stuffing ingredients. The stuffing mixture shouldn’t be too dry. Add more wine to loosen the mixture or more breadcrumbs to firm up.
4. Season the mixture generously with salt and pepper.
5. Place the baking parchment on top of the foil, spoon the stuffing mixture into the centre of the parchment. Roll the stuffing into a sausage shape measuring 8-10 cm in diameter.
6. Bake in the oven for 45 minutes, leave to cool and set before slicing and reheating or freeze as soon as the stuffing is cold.