Jolly Hog Stuffing Cake
Knob of butter for frying
3 shallots finely chopped
1 celery stick
1 X pack of 6 Jolly Hog sausages
½ Bramley apple peeled and chopped (approx 150g)
100g white breadcrumbs
Zest of 1 orange
2 tbsp freshly chopped sage
8 streaky bacon rashers
Handful of walnut pieces, rougly chopped.
Small handful of Parsley finely chopped
Pre-heat the oven to 180C and get a 20cm round cake tin ready.
Melt the butter over a medium heat in a frying pan and add the shallots and celery. Fry for around 5 minutes until softened.
Tip into a bowl to cool while you remove the sausage meat from the skins. Add the sausage meat, apple, breadcrumbs, orange zest, and sage to the bowl and mix until combined (it is often easier to use your hands for this!) Add a little salt and pepper to season and then add the egg and mix well.
Arrange the bacon slices in the tin, leaving a 5cm diameter in the middle. Lay them up around the side of the tin and let the excess hang over the edge. Fill the tin with sausage mixture and then fold the bacon over the top. Scatter over the chopped walnuts then bake in the oven for approximately 40 minutes until golden on top.
Allow to cool, then remove from the in and scatter with finely chopped parsley. Cut into slices to serve.