Sausage Stuffing Towers
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan
Ingredients
- 750 grams bulk pork sausage, (1½ lb), Shortcut
- 1 cup packaged stuffing, (I need to make this recipe to see how this works and how this is going to work in this.)
- ¼ cup water
- 2 tablespoons butter
- 1 cup Granny Smith apples, peeled, cored, finely diced
- ½ cup celery, finely diced
- ¼ cup onion, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons chili sauce
- ¼ teaspoon dry mustard
- ¼ teaspoon black pepper
- 6 spiced crab apples, (I don't think I will find these in Thailand, but I will search for them.)
Instructions
- Shape the sausage into 12 patties, ¼ inch thick.
- Prepare the stuffing using the water and butter. (I need to verify this step, but if you make before me, please let me know how this step goes.)
- To the stuffing, add the apple, celery, onion, and seasonings. Toss together.
- Preheat your oven to 190° C (375° F), get out a shallow baking pan.
- Place 6 sausage patties in the baking pan.
- Top each patty with ½ cup stuffing mixture.
- Place another patty on top of the sausage, use a toothpick in the center of each to help them in place.
- Bake for 45 minutes or until the sausage is cooked through.
- Place on serving plates, top each with a spiced crab apple. Serve and enjoy.
Notes
High cost per serving for now as I think the spiced crab apples are going to be very elusive. I will have to research some specialty/Western shops.
Shortcut: Bulk Pork Sausage.
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