- Serves6
- CourseAccompaniment
- Prepare10 mins
- Cook1 hr
- Total time1 hr 10 mins
Ingredients
- 1 tbsp vegetable or sunflower oil, plus extra for greasing
- 1 Essential Red Onion, roughly chopped
- 1 tbsp balsamic vinegar
- ¼ x 20g pack sage, plus extra leaves to serve
- 75g roasted chopped hazelnuts
- 75g dried cranberries, plus extra to serve
- 75g soft breadcrumbs (or 3 slices white bread, whizzed into breadcrumbs)
- 100ml Essential Whole Milk
- 1 egg, lightly beaten
- 450g Pork Sausagemeat with Black Pepper & Nutmeg
- ¼ tsp salt
Method
Preheat the oven to 180ºC, gas mark 4. Heat the oil in a frying pan over a medium heat and fry the onion with a pinch of salt for 10 minutes, until softened and golden. Add the vinegar, cook for another 30 seconds, then set aside to cool. Slice the sage leaves.
In a bowl, mix together the sage, onion and remaining ingredients. Put in a greased 900g loaf tin. Bake for 45 minutes, covering with foil after 30 minutes if browning too fast, until cooked through with no pink meat. Run a cutlery knife around the edge, turn out onto a plate and decorate with the extra berries and sage leaves.
Cook’s tip
Make it vegan
Omit the sausagemeat, breadcrumbs, milk and eggs. Roughly chop 400g chestnut mushrooms; dry-fry in a large frying pan until the water has evaporated. Add 1 tsp vegetable oil; cook until golden. Stir in 1 tbsp soy sauce, season and allow to cool. Whizz 100g vegan bread into crumbs; mix with 300ml oat milk. Mix in the mushrooms and remaining ingredients. Tip into a greased 900g loaf tin; cook for 25 30 minutes, until golden and set. Turn out and decorate as left.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,579kJ/ 379kcals |
---|---|
Fat | 26g |
Saturated Fat | 6g |
Carbohydrates | 18g |
Sugars | 8.4g |
Fibre | 2.4g |
Protein | 18g |
Salt | 1.3g |