My recipe for Sausage, Bacon & Sage Stuffing Loaf is a winning combination of pork sausagemeat, smoked bacon with sage, onions, orange and cranberries.
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Perfect for Thanksgiving, Christmas or any Festive Occasion
My recipe for Sausage, Bacon & Sage Stuffing Loaf is a winning combination of pork sausagemeat, smoked bacon with sage, onions, orange and cranberries.
A delectable and spectacular way to make and serve stuffing for Thanksgiving or Christmas, or for any other special occasion.
This Sausage, Bacon & Sage Stuffing Loaf looks amazing and tastes delectable and it tastes all the better the next day when added to turkey or chicken sandwiches too.
It can be made ahead and frozen, just take out of the freezer the night before and allow to defrost overnight.
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.
It’s 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 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 this 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 dry cure bacon.
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.
Cooking and Freezing Notes
- Use any high meat content sausage meat, or sausages of your choice. Pork and Leek, Pork and Onion, Lincolnshire and Pork and Apple sausages work well with this recipe.
- If you cannot source Craisins, which are semi-dried cranberries, than use dried cherries OR fresh cranberries.
- Makes fabulous sandwiches, slice thinly and add to leftover cooked turkey with cranberry sauce.
- To freeze: Freeze the cooked loaf in slices, and defrost at room temperature, before reheating in the microwave, or by placing in an ovenproof dish and covering in tinfoil; then reheat in the oven at about 150C/300F for 15 to 20 minutes. Or, reheat when you have removed the turkey from the oven, to use the residual heat.
- Can be frozen before cooking, defrost overnight in a cool place and bake as in step 6 below.
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Recipe for Sausage, Bacon & Sage Stuffing Loaf
Updated Post: Previously shared in Lavender & Lovage in 2013
Sausage, Bacon & Sage Stuffing Loaf
My recipe for Sausage, Bacon & Sage Stuffing Loaf is a winning combination of pork sausagemeat, smoked bacon with sage, onions, orange and cranberries.
A delectable and spectacular way to make and serve stuffing for Thanksgiving or Christmas, or for any other special occasion.
This Sausage, Bacon & Sage Stuffing Loaf looks amazing and tastes delectable and it tastes all the better the next day when added to turkey or chicken sandwiches too.
It can be made ahead and frozen, just take out of the freezer the night before and allow to defrost overnight.
Ingredients
- 12 rashers of smoked streaky bacon
- 50g butter
- 2 onions, peeled and finely diced
- 100g dried cranberries (such as Craisins)
- 1 x 340g packet of high-meat content pork sausage meat (or sausages of your choice, skinned)
- 100g fresh breadcrumbs
- 8 fresh sage leaves, finely chopped
- grated zest of 1 small orange
- salt and pepper to taste
Instructions
1. Pre-heat oven to 190C/375F/Gas5.
2. Line a 1kg (2lb) loaf tin with the streaky bacon slices, overlapping them slightly. Don't worry if they hang over, as you can tuck them over the top of the stuffing loaf.
3. Melt the butter in a large frying pan and sauté the onions until they are soft and translucent.
4. Add the cranberries, sausage meat (or skinned and crumbled sausages), breadcrumbs, sage and grated orange zest and mix well, with your hands is best. Season to taste with salt and pepper.
5. When all of the ingredients are combined, spoon the stuffing into the bacon lined loaf tin and pack the mixture down firmly.
6. Cover with a piece of buttered greaseproof paper and bake for 30 minutes, before taking the loaf out, carefully inverting it onto a greased baking tray and baking it for a further 20 to 25 minutes, or until the bacon is crispy and golden brown.
7. Allow to come to room temperature and cool slightly before serving in slices.
Notes
Use any high meat content sausage meat, or sausages of your choice. Pork and Leek, Pork and Onion, Lincolnshire and Pork and Apple sausages work well with this recipe.
If you cannot source Craisins, which are semi-dried cranberries, than use dried cherries OR fresh cranberries.
Makes fabulous sandwiches, slice thinly and add to leftover cooked turkey with cranberry sauce.
To freeze:
Freeze the cooked loaf in slices, and defrost at room temperature, before reheating in the microwave, or by placing in an ovenproof dish and covering in tinfoil; then reheat in the oven at about 150C/300F for 15 to 20 minutes. Or, reheat when you have removed the turkey from the oven, to use the residual heat.
Can be frozen before cooking, defrost overnight in a cool place and bake as in step 6 above.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 264Total Fat 15gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 61mgSodium 413mgCarbohydrates 16gFiber 1gSugar 8gProtein 17g
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