Best Ever Christmas Stuffing Loaf
Shopping List
- 12 slices of pancetta
- 50g butter
- 2 onions, peeled and finely diced
- 1 leek, washed, trimmed and finely sliced
- 200g smoked streaky bacon, diced
- 600g of Mallon’s pork sausages, skins removed
- 100g fresh breadcrumbs
- A handful of chopped fresh parsley
- 1 egg
- Salt and pepper to taste
Cooking Instructions
Pre heat the oven to 180oC / Gas 4
You will need a 2lb loaf tin.
Line a 2lb loaf tin with the pancetta slices, overlapping slightly.
Melt butter in a large frying pan and sauté the onions and sliced leek until soft, then add diced bacon and continue to fry until the bacon is crisp.
Remove the frying pan from the heat and stir in sausage meat, breadcrumbs, chopped parsley, egg, a little salt and pepper and mix well.
Spoon the stuffing into the pancetta lined loaf tin and pack the mixture down firmly and fold the overhang of pancetta over the stuffing mixture. Cover with a piece of buttered greaseproof paper and bake for 30 minutes. Remove from the oven and tip the loaf on to a baking tray, then return to the oven and continue to bake for a further 20 to 25 minutes, or until the pancetta is crisp and golden brown.
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