Bring your roast dinners to life with this rich and hearty stuffing. Made with our award-winning smoked black pudding, traditional breakfast sausages, and a hint of sweetness from figs, it's a rustic dish that's full of flavour. Perfect for Sunday roasts, festive feasts, or as a side you'll want seconds of.
Ingredients
- 200g Smokin’ Butcher Smoked Black Pudding
- 400g Hugh Maguire Butchers Breakfast Pork Sausages (ask your local butcher to remove the sausage meat from the casing if possible)
- 2 slices of batch loaf, cubed and oven-dried into croutons
- ½ medium white onion, finely diced
- 2 cloves garlic, minced
- ½ bunch fresh parsley, chopped
- 1 tsp fresh rosemary, chopped
- 4 dried figs, chopped
- Drizzle of Irish rapeseed oil
- Sea salt & cracked black pepper
Method
- Preheat your oven to 180°C (160°C fan).
- To prepare the pudding, make a long cut with a sharp knife from top to bottom of the smoked black pudding casing, then peel it away and slice or crumble the pudding as required.
- Heat olive oil in a large pan and cook the crumbled black pudding and sausage meat until browned. Remove and set aside.
- In the same pan, sauté onion and celery until softened, about 5 minutes.
- In a large bowl, combine the bread cubes, cooked black pudding and sausage, sautéed vegetables, chopped figs, sage, and thyme.
- Gradually add the stock and beaten eggs, mixing until the bread is well moistened but not soggy.
- Season with salt and pepper to taste.
- Transfer to a greased baking dish and bake for 30-35 minutes until golden brown and crispy on top.
- Serve hot alongside your favourite roast dinner.
Chef's Tip: For extra richness, dot the top with small pieces of butter before baking. This stuffing pairs beautifully with roast pork, turkey, or chicken.
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