Grandad’s pork stuffing is s made from sausage meat and is packed full of onion, garlic, and sage. Growing up, Grandad always made the stuffing, so I named this recipe after him.
Its strong flavour is my favourite part of a roast dinner, albeit with homemade bread sauce a close second.
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Growing up, it was Grandad who made the stuffing, and I always think of him when I make it.
For me, real stuffing is made from pork sausage meat and is packed full of onion, garlic, and sage. Its strong flavour is my favourite part of a roast dinner, albeit with bread sauce a close second.
Start by preparing all the ingredients, beginning by finely chopping the onion. This helps it mix more evenly with the other ingredients.
Cut the chewy central stem out of sage leaves, before slicing them into small pieces. Prepared sausage meat often contains sage, but adding fresh sage gives the stuffing more punch.
This is a powerful stuffing, and I add several cloves of garlic. Squash the garlic to remove the outer skin, before finely slicing.
Remove the crust from the bread and break it apart into crumbs. Do not worry if the pieces look too large, they reduce as soon as they mix in with the other ingredients.
I like to use lean, unsmoked bacon. This should be cut into small pieces. I used a knife and fork, but really sharp kitchen scissors can do this well too.
With all the preparation done, start creating the mix by adding the sausage meat into a large bowl. To make mixing easier, slice the suasage meat into small chunks.
To the meat, add all the other ingredients: the bacon, the chopped onion; the finely sliced garlic; the fresh sage; and the bread crumbs.
Adding an egg helps bind the stuffing together.
Finally, grate in some fresh pepper. It is likely that pepper is already in the sausage meat, but I prefer to add more.
Next is a messy hands moment. Mix all the ingredients together by hand using a combination of squashing and a turning over motion. Keep on going until everything is thoroughly combined together.
I always cook the stuffing in its own dish. It is much easier to control and know when it is cooked. Stuffing can be sticky, so grease a baking dish before adding the mixture.
Add the stuffing to the dish in blobs, before spreading out the mixture and squashing it down with a knife. Continue doing this until you are happy it is evenly spread with no air gaps.
The stuffing is now ready for the oven.
Half way through the cooking time, remove the stuffing from the oven to turn it over. I find it easiest to cut the stuffing in half and score around the edges to ensure nothing is sticking. It is then easy to flip over each half with a slotted turner.
Return to the oven to finish the cooking time. The final stuffing should have a lovely golden colour with crispy edges. Delicious!
I keep leftovers in the fridge to eat the next day.