Crispy Sausage, Bacon & Herb Stuffing

Name: Crispy Sausage, Bacon & Herb Stuffing
Total time: 105 min
Yield: One large production batch; portion count depends on log diameter
Cuisine: British & Irish
Ingredients: 1.5 kg white onions, diced; 1 kg butter; 500 g sourdough breadcrumbs; 500 g panko breadcrumbs; 1 kg fresh breadcrumbs; 1.4 kg sausage meat; 250 g bacon, finely diced; 10 g fresh thyme, finely chopped; 10 g fresh rosemary, finely chopped; 20 g fresh sage, finely chopped; For breading: plain flour, as needed; For breading: beaten egg, as needed; For breading: breadcrumbs, as needed; Vegetable oil, for deep-frying

A large-batch sausage and bacon stuffing with three breadcrumbs, fresh herbs and a crisp breaded service finish.

Time1 hr 45 min plus coolingLevelMediumMakesOne large production batch; portion count depends on log diameterCuisineBritish & Irish

01 — THE STORY

Behind the plate

This restaurant stuffing is made to be portioned cleanly. The raw mixture is rolled tightly, steamed, chilled and cut into thick slices before being breaded and fried for service.

Three kinds of breadcrumb create structure without making the centre heavy. Onion butter is strained but saved, then added back slowly so the mixture remains moist while the cook controls its final texture.

03 — THE METHOD

Cook step by step

01
Cook the onions gently in the butter until completely translucent. Strain, reserving the onion butter, and cool the onions.
02
Cook the bacon until crisp, drain excess fat if needed and leave it to cool.
03
In a large clean mixing container, combine the sourdough, panko and fresh breadcrumbs with the sausage meat, thyme, rosemary and sage.
04
Add the cooled onions and bacon. Mix evenly while adding only enough reserved onion butter to produce a moist, cohesive stuffing.
05
Shape into uniform logs and wrap tightly in heat-safe food-grade film approved for steaming.
06
Steam at 80°C for approximately 25–35 minutes, verifying the centre against your kitchen’s approved cooking procedure, then cool rapidly.
07
For service, unwrap and cut into 2 cm slices. Coat each slice in flour, beaten egg and breadcrumbs.
08
Deep-fry until evenly golden and verify a core temperature above 75°C before serving.

04 — FROM THE PASS

Chef's notes

Do not add all the reserved onion butter automatically; breadcrumb absorption and sausage fat vary.
All cooked components must be cold before they are mixed with raw sausage meat.
Use only film specifically approved for the steam temperature and direct food contact.
Record the finished log diameter because it controls steaming time and portion size.

AT THE TABLE

How to serve it

Serve crisp stuffing slices with roast poultry, the linked Rich Onion Gravy and Creamy Mash.