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Essential Unsalted Dairy Butter250g
250gItem price
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£7.60/kgPlease note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Melt the butter in a large frying pan, add the livers and fry on a medium-high heat until they just lose their pinkness. Scoop onto a plate; set aside.
Return the pan to the heat and add the remaining butter, the onion and bay leaf; sweat gently for 20 minutes until soft and tinged golden. Add the garlic and sage, then cook for a further minute. Remove and discard the bay leaf, turn the heat off and allow the onion mixture to cool.
Preheat the oven to 220˚C, gas mark 7. In a large bowl, combine the sausagemeat, breadcrumbs, apples, lardons, cooled onion mixture and livers; season. Spoon into an ovenproof dish (about 22cm x 30cm). When ready to cook, cover with foil and bake for 35-40 minutes until cooked through, then remove the foil and cook for 10-15 minutes to crisp the top a little.
MAKING AHEAD?
To save time, the stuffing can be made as far as the final stage (when ready to cook) a week in advance and frozen, covered tightly, in the dish. Defrost in the fridge overnight before baking.
Typical values per serving when made using specific products in recipe
Energy | 2,294kJ/ 550kcals |
---|---|
Fat | 35g |
Saturated Fat | 14g |
Carbohydrates | 27g |
Sugars | 9.3g |
Fibre | 2.8g |
Protein | 31g |
Salt | 2.3g |
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