Our sausage stuffing wreath is a fun and festive recipe that turns ordinary stuffing into something really special. You can use any shop bought or homemade stuffing you like, then add some pazzaz with extra smoky bacon, chipolatas, and punchy Worcestershire sauce. Say goodbye to boring stuffing balls and make this tear and share style side dish that everyone will be dying to tuck into.
- 600g stuffing
- 2tbsp cranberry sauce
- 2tbsp Worcestershire sauce
- 630g pork and herb chipolata sausages
- 250g rindless streaky bacon rashers
- To serve:
- Bay leaves
- Cranberry sauce
- You will need:
- Empty recycled clean can
- 22cm springform tin, lined with a parchment cake liner
Grease the can and wrap some baking parchment around it. Place in the centre of the springform tin and pack the stuffing around it to make a wreath shape.
Mix together the cranberry and Worcestershire sauces.
Pinch each chipolata in the centre, twist and cut to make mini chipolatas.
Cut the streaky bacon rashers in half. Brush the chipolatas with the cranberry sauce and Worcestershire sauce. Wrap the bacon rashers around the chipolatas. Arrange them around the can on top of the stuffing. Cover, then Chill. At this point, your sausage stuffing wreath can be frozen.
To serve, defrost overnight in the fridge, if frozen. Heat the oven to 200°C and cook for 30 mins, until the sausages are a nice golden brown. Garnish with some bay leaves. Serve with the cranberry sauce in the tin in the centre of the wreath.