Pork, Fruit and Nut Stuffing Sausage

Cuisine: British
Effort: Medium
Cook's Fave: Yes
Festive: Yes

Serves: 12, Time: 1 hr 45 mins


  • 500g pork sausage meat
  • 50g dried apricot/cranberries, chopped
  • 50g pistachios/cashews, chopped
  • ½ Bramley apple, grated (or 1 Braeburn)
  • 1.½ tsp dried sage
  • 1.½ tsp dried parsley
  • ½ lemon zest
  • salt + pepper
  • 100g chestnuts, chopped


  1. In large mixing bowl; Mix everything except chestnuts.
  2. Lay ½ of mix in 6" strip on foil sheet.
  3. Make groove along full length and lay in ½ of chestnuts. Seal in chestnuts to form a sausage.
  4. Wrap tightly in foil.
  5. Repeat for 1 more sausage.
  6. Bake at 180°C Fan/Gas 6 for 40 mins.
  7. Cool for 15 mins before unwrapping and slicing.
  8. Serve with Christmas or New Years dinner, Clementine CarrotsHoney Roast ParsnipsSprouts with Bacon and Chestnuts and Gravy.

Tips: Make a day ahead and refrigerate overnight. Freeze 2nd sausage immediately.

(Defrost overnight in fridge before cooking.)

Note: Tried with chorizo filling instead of chestnuts, not to our taste!

Modified from Pork, Apricot and Apple Stuffing.