Sausage & Bacon Stuffing with Apricot & Pine Nuts Recipe
This Sausage & Bacon Stuffing with Apricot & Pine Nuts is a flavorful and hearty dish combining savory Cumberland sausages and smoked streaky bacon with the sweetness of dried apricots and the crunch of pine nuts. Enhanced by fresh herbs, brandy, and a hint of orange zest, this stuffing is perfect as a side for festive meals or a comforting addition to any dinner.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 6-8 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: British
Ingredients
Scale
Fats & Oils
- 1 tbsp Vegetable Oil
- 20 g Unsalted Butter
Aromatics & Herbs
- 2 Large White Onions, peeled
- 3 Cloves Garlic, peeled
- 1 tsp Fresh Thyme Leaves
- 2 tbsp Fresh Sage Leaves
- 1 Orange, zested
Liquids & Spirits
- 2 tbsp Brandy
Meats
- 800 g Cumberland Sausages (roughly 12 sausages)
- 12 Rashers Smoked Streaky Bacon
Nuts & Dried Fruits
- 35 g Pine Nuts
- 100 g Dried Apricots
Other
- 100 g Brioche
- 1 Large Egg
Instructions
- Prepare the Onions and Garlic: Finely chop the white onions and garlic cloves to create the aromatic base for the stuffing.
- Toast the Pine Nuts: In a dry skillet over medium heat, toast the pine nuts until golden brown and fragrant, about 3-5 minutes. Remove and set aside.
- Cook Sausages and Bacon: Heat the vegetable oil and unsalted butter in a large pan. Add the Cumberland sausages, breaking them up with a wooden spoon, and cook until browned and cooked through. Remove the sausages and set aside. In the same pan, add the smoked streaky bacon rashers and cook until crispy. Remove and chop into small pieces.
- Sauté Onions, Garlic, and Herbs: Add the finely chopped onions and garlic to the pan with sausage and bacon drippings. Add the fresh thyme leaves and cook on medium heat until softened and translucent, about 8-10 minutes.
- Deglaze and Combine: Pour in the brandy to deglaze the pan, scraping up any brown bits. Allow the brandy to reduce slightly. Then, add the chopped dried apricots, toasted pine nuts, fresh sage leaves, and orange zest. Stir to combine flavors.
- Prepare the Brioche and Egg Mix: Tear the brioche into small pieces and lightly toast if desired. In a large bowl, combine the cooked sausage meat, chopped bacon, brioche pieces, sautéed onion mixture, and large egg. Mix thoroughly to bind all ingredients together.
- Final Mix and Taste: Season the mixture with salt and pepper to taste. Adjust herb quantities if needed.
- Cook the Stuffing: Transfer the mixture into a buttered baking dish or roasting tray and bake in a preheated oven at 180°C (350°F) for 25-30 minutes or until the top is golden and crispy.
Notes
- The brioche adds a rich, buttery flavor and a soft, fluffy texture to the stuffing.
- Brandy enhances the depth of flavor but can be omitted or replaced with apple juice for a non-alcoholic version.
- Toast pine nuts carefully as they burn quickly and can become bitter.
- Ensure sausages are cooked through to avoid any food safety risks.
- This stuffing can also be used to fill poultry or served as a side dish.
Keywords: sausage stuffing, bacon stuffing, apricot stuffing, pine nuts, festive side dish, British stuffing