Waitrose apricot & almond sausagemeat stuffing 450g

£3.29 (£7.32 per kg)

Add 2 for £5

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British pork (62%), APRICOTS (17%) (dried apricots, anti-caking agent rice flour, preservatives sulphur dioxide), flaked almonds (6%), FORTIFIED WHEAT FLOUR (wheat flour, calcium carbonate, iron, niacin, thiamin), onions, herbs, salt, ginger, butter (milk), white pepper, preservatives sodium metabisulphite, yeast

Allergy Advice:
For allergens, including cereals containing gluten, see ingredients in bold


Typical values per 100g per 1/6 pack
Energy 1314kj 867 kj
Energy 315kcal 208 kcal
Fat 19.9g 13.1 g
Of which
- Saturates 6.7g 4.4 g
Carbohydrate 17.8g 11.7 g
Of which
- Sugars 7.8g 5.1 g
Fibre 2.7g 1.8 g
Protein 15.0g 9.9 g
Salt 1.36g 0.89 g

Typical values as consumed This pack provides six servings. Contains 6 Servings

Cooking Instructions

Cook thoroughly until the juices run clear and there is no pink meat. Cool leftovers to room temperature, refrigerate within two hours, consume within two days.

Oven Cook

From Chilled/Ambient
To bake as sausagemeat block: Preheat oven. Place on a baking tray in centre of oven. To bake as stuffing balls Preheat oven. Cut stuffing into 12 equal pieces. Roll into balls with lightly floured hands. Place on a baking tray in centre of oven. (Time 35-40 mins Oven: 200°C, Fan: 180°C, Gas: Gas Mark gas 6)


From Chilled/Ambient
To bake as stuffing balls = 200C (25 mins), 180C (25mins), Gas 6 (25 mins)


Component Material Recyclable
film Plastic - PVC No
paper Paper Yes
sleeve Board Yes
tape Polypropylene Yes
tray Plastic - PP Yes

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

If you require specific advice on any Waitrose branded product, please contact our Customer Care Team. For all other products, please contact the manufacturer.

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