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If you love stuffing but you do not want to make a large quantity, these sausagemeat and chestnut stuffing rolls are the solutions.
The crunchy bacon covers a soft sausage stuffing sweeten by the chestnuts contrasted by the tangy cranberries.
Perfect for Thanksgiving or Christmas to serve with the turkey or the roast.
I usually make a large quantity and freeze them in a pack of 4.
I defrost only what I need, the rest will come in handy another day.
As a matter of interest, I always cut my meat over a dedicated fish board as it is more hygienic.
I use an Index Chopping Board Set you can find on Amazon (affiliate link)
Each board is colour coded and has a symbol indicating its use e.g. meat (red), fish (blue), vegetables (green), and cooked food (white).
Here are more of my favourite kitchen tools
Would you like to cook more pork recipes but you are confused about the cuts name and use? You can read the article: Pork Cuts Names And How to Cook Them
Sausagemeat and Chestnut Stuffing Wrapped in Bacon
- 12 oz freshly minced lean beef
- 12 oz minced pork
- 1 carrot diced
- 1 celery stalk diced
- 1 onion diced
- 100 gr bread
- 1 cup milk
- 100 gr cooked and peeled chestnuts
- 70 gr cranberries
- 1 fresh eggs
- 1 cup Cognac
- 2 tsp salt
- black pepper
- 600 gr sliced bacon (about 21 slices to use for wrapping)
- Steep the bread into milk for 30 minutes until the milk is absorbed.
- Mix the ingredients for the filling with the bread
- Wrap a ball of filling in each bacon strip
- Either wrap in parcels to freeze, or let them rest overnight so the flavours have time to amalgamate. B
- Lay the rolls over a baking tin
- bake at 180 C for 30 minutes.
- Serve with your roast or a risotto