Sausagemeat, Bacon and Leek Stuffing
- 500g Sausagemeat
- 8 Rashers streaky bacon
- 1 Leek
- ½ Loaf of bread
- 1 Onion
- 3 Cloves of garlic
- 100g Butter
- 1 tbsp. Olive oil
- 1 Glass of white wine
- 500ml Chicken stock
- Squeeze of ketchup
- 1 tsp. Sherry vinegar
- 50g Parsley
- 2 tsp. Thyme
- Salt & pepper
First, make croutons with the bread. Cut the crusts off the bread and cut into cubes. Sprinkle with salt and olive oil, and bake at 180° for around 20 minutes until crispy.
Meanwhile, chop and fry the onion and leeks in some butter until soft, add some chopped garlic and then transfer to a saucepan.
Add the white wine, chicken stock, ketchup, sherry vinegar, chopped parsley and thyme, an additional large scoop of butter, salt & pepper to the saucepan and leave to simmer.
Tear off pieces of sausagemeat and chop the bacon into small pieces, and fry until both are crispy.
Add the sausagemeat, bacon and croutons to the sauce and mix together. Serve and garnish with parsley.