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Melt the butter in a large frying pan, add the livers and fry on a medium-high heat until they just lose their pinkness. Scoop onto a plate; set aside.
Return the pan to the heat and add the remaining butter, the onion and bay leaf; sweat gently for 20 minutes until soft and tinged golden. Add the garlic and sage, then cook for a further minute. Remove and discard the bay leaf, turn the heat off and allow the onion mixture to cool.
Preheat the oven to 220˚C, gas mark 7. In a large bowl, combine the sausagemeat, breadcrumbs, apples, lardons, cooled onion mixture and livers; season. Spoon into an ovenproof dish (about 22cm x 30cm). When ready to cook, cover with foil and bake for 35-40 minutes until cooked through, then remove the foil and cook for 10-15 minutes to crisp the top a little.
MAKING AHEAD?
To save time, the stuffing can be made as far as the final stage (when ready to cook) a week in advance and frozen, covered tightly, in the dish. Defrost in the fridge overnight before baking.
Typical values per serving when made using specific products in recipe
Energy | 2,294kJ/ 550kcals |
|---|---|
Fat | 35g |
Saturated Fat | 14g |
Carbohydrates | 27g |
Sugars | 9.3g |
Fibre | 2.8g |
Protein | 31g |
Salt | 2.3g |
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