Vocal Voices

as t'were

It's been such a long time since I used pork sausage meat stuffing, I've forgotten what to put in it

Fresh herbs? Breadcrumbs?

I buy mine ready made

Even in the Iceland shop, we can't get it ready made. The only one was Paxo sage and onion So when I saw the pork sausage meat, I thought, yes, go for it.

I need Di and WM to help

The only time Bb and I made it, we used a Delia recipe, so I would start there (deliaonline) or bbcgoodfood

Sausagemeat means you can make sausage rolls too

As I said in the other thread I make a trad sage and onion stuffing for the cavity and use sausagemat for the small end. All I do is finely crunch a few chestnuts and mix them in. If the sausagemeat is bland I might add a bit of nutmeg and/or mace. I know that some people add grated apple or chopped cranberries but I do not see the point as they are usually in sauce bowls on the table.

Chestnuts WM??? this is Portugal,

I0ll get some fresh herbs tomorrow and a nice (expensive) loaf and try that.

JanB wrote:Chestnuts WM??? this is Portugal,

Jan, I didn't say everyone had to, it's just what I do.

Do they sell sausages in Portugal? If so get some of the least herby and spicey ones, the blandest possible, slit the skins and scape out the innards. Voila! Sausagemeat. Add some breadcrumbs and some beaten egg, a pinch of sage and you are good to go.

If you can get pork mince you can put it in the food processor and blitz to the consistence you like. Add mace, sage, thyme, salt and pepper and a pinch of sugar in the quantities you like and there you have basic sausagmeat. Go to see Delia for further instructions on how to use it. 'Sausagemeat stuffing' in Google wil take you there.

Mace??

Nada, zilch. Maybe in Lisbon or Faro. Certainly not here.

I'll just chuck it all together and hopefully, they enjoy it.

Cos I ain't doing it next year.