Sausage stuffing pancetta cups

If you wanna win a few brownie points over Christmas, or even for a Sunday roast these bad boys will get you them. cert.

For anyone who loves stuffing, but loves sausage meat stuffing more, I couldn’t recommend these enough. In fact, while I was shooting them, I couldn’t wait to finish and one accidentally slipped itself in between my lips. chefs perks right. reminded me of working in a kitchen and the stone of the mango (with all the excess mango flesh) was a perk I definitely enjoyed. mangos are so delicious aren’t they! Anyway, back to the stuffing.

I love the cranberries in this, they give it that festive flair, but if you aren’t a fan, just leave ’em out. you could also add some finely chopped sage and thyme to the mix, wouldn’t be a bad add.

There’s also no need to grease the tin, the bacon will render fat along with the sausage meat and you won’t have to chisel these babies out of the tray. Always a bonus. loosing half of a sausage stuffing cup isn’t an option.


makes 12

  • 30 strips pancetta
  • 750g sausage meat
  • 50g breadcrumbs
  • 50g dried cranberries
  • large handful parsley, chopped
  • 2 tsp wholegrain mustard
  • sea salt and freshly ground black pepper


Preheat oven to 180C. Line each cup of a 12 hole muffin tray with the pancetta strips. I used about 2.5 per cup.

Throw everything else into a medium sized bowl. you’ll only need a little salt as sausage meat and bacon will have enough salt, but don’t forget the black pepper. mix everything evenly together and divide between the cups.

pop into the oven for 20 minutes until golden, crispy and cooked through.

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