sausage nut stuffing cake

⏲Total time: 1 hour 10 minutes

🍴Serves: 8 – 10 persons

ingredients

instructions

Step: 1 Heat oven to 200C/fan 180C/gas 6. Have prepared an 18-20cm springform cake tin. Heat the oil and butter and smoothly cook the shallots and celery for 5 minutes without colouring them. Tip into a bowl, next add the breadcrumbs, sausagemeat, walnuts, orange zest and sage. Add a lot of pepper and a little salt, if using, and merge with your hands. Add the egg, then combine well.

Step: 2 Put in order the bacon slices in the tin, leaving a 5cm strip on the base, after that lay them up around the sides of the tin and let the excess hang over the edge. Thoroughly fill the tin with the stuffing mix, levelling it on peak. Fold the bacon over the summit of the stuffing, gathering and twisting the ends broadly in the centre. Separate the remaining walnuts, pressing them in a little.

Step: 3 Prepare the tin on a baking sheet to catch any juices that escape, after baking for 40-45 mins up to the summit is golden. Chill in the tin for 10 mins, then remove onto a serving plate and disperse with parsley. Chop into wedges to dish out.