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sausage recipes

Chestnut, lemon & thyme stuffing

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A more complex chestnut stuffing for Christmas lunch. The whole chestnut pieces are optional but add texture to the stuffing.

500 g good pork sausage meat
150 g fresh chestnuts - either shelled and skinned or vacuum packed, roughly chopped (optional)
100 g brown breadcrumbs
2 large eggs
1 large onion, chopped finely
1 large cooking apple, grated
Grated zest of 2 lemons
1 tablespoon of fresh thyme (lemon thyme if you have it)
Pinch of ground mace
Salt and black pepper


Fry the onion until softened
Mix all the ingredients
Taste the seasoning by frying a small piece, if there is little lemon taste add some lemon juice
Either use as stuffing or bake for 20 - 30 minutes

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