Alternative Christmas pork & chorizo stuffing
Not the average stuffing, this is also a meal in itself!
- 500g pork mince
- 1 large cooking apple
- 8 dried apricots
- 30g pine nuts
- small bunch of flat leaf parsley
- olive oil to drizzle
- 2 tbsp dried sage
- 1 chorizo
- about 80g
Level of difficulty Average
Preparation time 15mins
Cooking time 60mins
Cost Average budget
Preheat the oven to 200*c
Put the mince into a large bowl and season.
Peel and grate in the apple.
Add the chopped apricots.
Quickly, lightly brown the pine nuts and add to the bowl.
Chop the parsley and add to the bowl.
Mix all the ingredients well.
Lay a large sheet of tin foil on a surface and drizzle with a little oil, rub over the foil.
Sprinkle the sage over the middle of the foil (about 6"/2" area)
Spread half the mince mixture over the sage.
Make a shallow well down the length of the middle of the mince with your finger.
Cut the chorizo in half length ways and place end to end in the well.
cover with the remaining mince mixture.
Bring up the foil to envelope the stuffing, twisting the ends to seal. Holding both ends, roll the stuffing in the foil to get a tight and even log.
Bake on a tray for about 40 mins.
When cooked it should feel firm to touch.
Remove from the oven and leave to rest in the foil for 10 mins before slicing.
For a more eye catching presentation, use fresh sage leaves instead of dried sage. Arrange the leaves on the greased tin foil, overlapping them in two rows of the same size space.