Sausage & Macadamia Stuffing Loaf
[dropcap style=”font-size: 60px; color: #9b9b9b;”] W[/dropcap]hen were in Ireland, it was my first time not cooking Christmas dinner in decades.
While I relished the opportunity to have a proper cold Christmas, and to hang out with my Irishman’s family, I did miss the cooking part. Actually I really missed cooking (and eating) one thing in particular.
My Christmas stuffing.
And then I realised that stuffing doesn’t just have to be for Christmas. So I promised myself I’d experiment with making a non-Christmassy stuffing loaf that we could enjoy any time of the year.
The cranberries are gone but the roast macadamias and sage are still here. And just like a good stuffing, it’s delicious warm OR eaten cold straight from the fridge.
Just don’t call it ‘meatloaf’ (too many horrific boarding school memories there).
enough for 4
takes: 45 minutes
100g salted butter
2 onions, diced
200g (7oz) almond meal or bread crumbs
500g (1lb) pork sausages
200g (7oz) roast macadamias
handful sage leaves (optional), finely sliced
green salad, to serve
1. Preheat your oven to 250C (480F). Line a 1lb (4.5in x 8.5in) loaf pan with baking paper.
2. Melt butter in a medium saucepan. Cook onions, covered stirring every few minutes for 10 minutes or until the onions are soft but not browned.
3. While the onion is cooking, combine almond meal / bread crumbs, sausages, macadamias and sage (if using) in a large bowl. Add a good pinch of salt and the cooked onions.
4. Let the onions cool for a few minutes then using your hands mix until well combined. Pack the mixture into the lined loaf pan.
5. Bake for 20-25 minutes or until loaf is well browned and cooked through. Cool for a few minutes before removing from the loaf pan.
6. Serve slices of loaf with your green salad.
WINE MATCH: A nice peppery shiraz.
Variations & Substitutions
sweeter / more Christmassy – add a few handfuls of dried cranberries.
budget / nut-free – replace the almond meal and macadamias with soft bread crumbs. Increase the butter so it isn’t too dry or moisten with some chicken stock.
vegetarian – tough one. The sausages are really key here. Maybe some eggs to bind and cooked chickpeas or lentils for substance and protein.
carb-lovers – serve with roast potatoes or other root veg. Or slice the loaf and turn it into a sandwich.
short on time – skip the onion (will save you 15 minutes) and form the mixture into patties. Pan fry until cooked through.
different nuts – almonds, walnuts or pine nuts.
paleo (grain, legume & dairy-free) – replace the butter with olive oil.
Absolutely! Will keep in the fridge for 1-2 weeks or freeze for months. To serve either reheat the whole loaf in the oven or slice and pan fry in a little oil until browned. You could also prepare ahead up to the final baking step and keep in the fridge for up to 3 days before baking and serving.
Have fun in the kitchen!
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