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–+ servings

Sausage Stuffing Towers

Adapted from a recipe in the Casserole Cook Book, page 12.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

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.