You'll also find this recipe in our Low Carb Christmas Mini Cookbook.
Pork & Sage Stuffing
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Ingredients
80-100g breadcrumbs, e.g. one 90 second bread roll, toasted & finely chopped
20g Lard or Butter
80g White Onion or Shallot, finely chopped
2 Garlic Cloves, finely chopped
2 tsp Dried Sage or 8-10 Fresh Sage Leaves
500g Pork Mince (5%) - or we also use our Ketoroma 97% Pork Sausage Meat!
1 Large Egg
Directions
Preheat the oven to 180°C.
Make the 90 second bread as per the recipe. Slice and toast it until crunchy.
In a small frying pan, heat the lard or butter over a gentle heat.
Add the chopped onion and garlic to the pan and soften them without browning for 3-5 minutes. Remove from the heat to cool for a few minutes.
In a large mixing bowl, add the pork mince, dried / fresh sage, egg, 90 second bread (crush the bread in your hands to create a mix of large & small breadcrumbs) and the fried onion & garlic.
Fully combine all of these ingredients with your hands and separate into 12 equal portions.
Bake for 20-25 minutes. This can also be made as a stuffing loaf in a small bread tin - cook for an extra 15-20 minutes to ensure the meat is fully cooked.
Recipe Video
Nutrition per serving
Calories 125, Carbs (net) 1 grams, Protein 9.8 grams, Fat 7.5 grams
