Christmas Stuffing Cake
X1 500g Pork Sausage Meat
X1 Shropshire Spice ‘Cranberry, Orange and Roast Chestnut Stuffing’
X8 Rashers Streaky Bacon
x130ml Cold Water
You will need an 18-20cm springform cake tin.
1, Empty the sausage meat and stuffing mix into a bowl and mix well with hands to combine.
2, When throughly mixed add in the water and mix again throughly. It will be quite sticky!
3, Place the rashers of steaky bacon around the cake tin leaving about 5cm in the base of the tin, then drape the rest of the length over the edge.
4, Carefully place the sausage mix into the tin and gently press down to spread evenly across the tin.
5, Gently gather the bacon rashers together in the centre of the cake and twist to secure.
6, Place the cake tin on a baking tray to catch any cooking juices.
7, Pop in the oven at 200C for approx 20 mins or until the juices run clear.
8, Once cooked serve but cutting into wedges just like a cake!
When securing the bacon try to twist and arrange the rashers to give the cake some height, it will make it a real star of the table.