Sausage nut stuffing cake

Name: Sausage nut stuffing cake
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps olive oil; 25 grams butter; 3 shallots, finely chopped; 2 sticks celery, finely chopped; 100 grams white breadcrumbs; 50 grams roughly chopped walnuts, plus extra to serve; 1 small grated zest orange; 1 Tbsp chopped sage leaves, or 1 tsp dried; 1 egg, beaten; 8 rashers rindless streaky bacon; 1 handful chopped parsley, to serve; 500 grams good-quality sausagemeat

Sausage nut stuffing cake requires roughly 1 hour and 10 minutes from start to finish. This recipe serves 8. One serving contains 254 calories, 6g of protein, and 20g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. It will be a hit at your Thanksgiving event. A mixture of sage leaves, walnuts, shallots, and a handful of other ingredients are all it takes to make this recipe so scrumptious. If you like this recipe, take a look at these similar recipes: Pork Roast with Sausage, Fruit and Nut Stuffing, Fig And Pine Nut Stuffing, and Winter Fruit and Nut Stuffing.

Instructions

Heat oven to 200C/fan 180C/gas

Equipment you will use

Oven

Have ready an 18-20cm springform cake tin.

Equipment you will use

Cake Form

Heat the oil and butter and gently fry the shallots and celery for 5 mins without colouring them. Tip into a bowl and add the breadcrumbs, sausagemeat, walnuts, orange zest and sage.

Ingredients you will need

Breadcrumbs

Orange Zest

Shallot

Walnuts

Butter

Celery

Sage

Cooking Oil

Equipment you will use

Bowl

Add plenty of pepper and a little salt, if using, and mix together with your hands.

Ingredients you will need

Pepper

Salt

Add the egg, then mix well.

Ingredients you will need

Egg

Arrange the bacon slices in the tin, leaving 5cm strip on the base, then lay them up around the sides of the tin and let the excess hang over the edge. Carefully fill the tin with the stuffing mix, levelling it on top. Fold the bacon over the top of the stuffing, gathering and twisting the ends loosely in the centre. Scatter over the remaining walnuts, pressing them in slightly.

Ingredients you will need

Bacon

Stuffing

Walnuts

Base

Set the tin on a baking sheet to catch any juices that escape, then bake for 40-45 mins until the top is golden. Cool in the tin for 10 mins, then remove onto a serving plate and scatter with parsley.

Ingredients you will need

Parsley

Equipment you will use

Baking Sheet

Oven

Cut into wedges to serve.

Equipment

Ingredients

Servings:

2Tbsps

olive oil 25grams

butter 3

shallots, finely chopped 2sticks

celery, finely chopped 100grams

white breadcrumbs 50grams

roughly chopped walnuts, plus extra to serve 1small

grated zest orange 1Tbsp

chopped sage leaves, or 1 tsp dried 1

egg, beaten 8

rashers rindless streaky bacon 1handful

chopped parsley, to serve 500grams

good-quality sausagemeat

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.