Creamy Sausage & Bacon Stuffing Pie

We’ve turned our favourite festive flavours into the tastiest pie with stars of the show, Finnebrogue Naked Pork Sausages and Naked Unsmoked Back Bacon. A creamy pie filling, with aromatic rosemary and shredded Brussels sprouts, is layered with the sausage and bacon. Our cheat’s topping is stuffing mix turned into a pie topping, imagine if there was a stuffing crumble! Imagine a festive roast dinner, in a pie! Simply top the pie with the stuffing mix and it’s then cooked until it crisps up beautifully. These are also perfect for using up leftovers.

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Ingredients

Finnebrogue unsmoked back bacon 4 (chopped)
Finnebrogue pork sausages 6
Brussels sprouts 100 g (shredded)
butter 2 tbsp
plain flour 2 tbsp
chicken stock cube 1
dried sage 2 tsp
dried rosemary 1 tsp
crème fraîche 4 tbsp
stuffing mix 170 g
red Leicester 80 g (grated)
wholegrain mustard 2 tsp

Method

Make the pie filling

With a sharp knife or grater, thinly shred the Brussel sprouts.
Chop the Finnebrogue Naked Unsmoked Back Bacon into small pieces. Heat a dash of oil in a frying pan over a medium heat and fry the bacon until crisp, around 5 - 7 minutes, then transfer from the pan.
Add the Finnebrogue Naked Pork Sausages to the pan and fry them for 8 - 10 minutes, transfer from the pan and slice diagonally.
Heat another dash of oil in the pan, add the Brussel sprouts and butter to the pan and let it melt, then add the flour and cook for 2 minutes.
Make up the chicken stock cube with 125ml boiling water per serving (if you're cooking for 4 , you'll need 500ml). Stir in the chicken stock, wholoegrain mustard, dried sage and dried rosemary, mix well, let it simmer for 2 minutes.
Add the Finnebrogue Sausages and bacon back into the pan with the crème fraîche. Check the seasoning and adjust to taste.

Heat the oven & make the stuffing mix

Preheat the oven to 190 °C/170°C fan.
Prep the stuffing mix according to the packet instructions, mixing the hot water with the stuffing.

Assemble & cook the pie

Pour the pie filling into an ovenproof pan or casserole. Scatter the stuffing mix and grated Red Leicester on top in an even layer and rough it up with a fork like the way you would mash potatoes (this will help it crisp up in the oven).
Bake in the oven for 25 - 30 minutes, until golden and bubbling. Leave it to stand for a few minutes before serving, then plate up and enjoy.

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