Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, my stuffing mix n"2 sausage & bacon with apple. π. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Steps Add the veg stock to the stuffing and Apple and mix. Next add the sausage meat and diced bacon. Mix all in well and serve hot or cooled. To make this sausage stuffing, I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion.
My Stuffing mix N"2 sausage & Bacon with Apple. π is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. My Stuffing mix N"2 sausage & Bacon with Apple. π is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have my stuffing mix n"2 sausage & bacon with apple. π using 5 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make My Stuffing mix N"2 sausage & Bacon with Apple. π:
- Get 200 g sausage meat
- Make ready 4 rashes of bacon fat removed
- Prepare 1/2 (300 g) sausage meat
- Prepare 1 put 170g sage and onion stuffing mix
- Prepare 3 tbls Apple Sauce
Add sage, and remove from heat. Add cornbread and sausage; stir to combine. Place bread crumbs or cubes in a large bowl. In a skillet over medium heat, melt butter.
Instructions to make My Stuffing mix N"2 sausage & Bacon with Apple. π:
- Add the veg stock to the stuffing and Apple and mix.
- Next add the sausage meat and diced bacon.
- Add to a preheated oven for 30 minutes on 170Β°C half way through the cooking time turn it over and then add back to the oven to finish off.Mix all in well and serve hot or cooled.
Place bread crumbs or cubes in a large bowl. In a skillet over medium heat, melt butter. Saute celery and onion until tender; add celery mixture to bowl. Add soup and seasonings; mix well. If you get this sausage too hot, too fast then you will ruin the fat dispersion in the sausage.
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