Recipes

Nürnberger Sausage Stuffing with Apples and Candied Pecans

Nürnberger Sausage Stuffing with Apples and Candied Pecans

 
 
Ingredients

1 lb loaf sourdough bread (approximately 10-12 slices) cut into 1/2 inch cubes
4 tbsp rendered Schaller & Weber bacon fat
1/2 lb Schaller & Weber Nurnberger sausages
1 medium yellow onion, diced
2 celery ribs, diced
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped
1 tsp pepper
1 ½ cup chicken broth
2 medium eggs
1/2 cup candied or toasted pecans, chopped fine
1 large apple, diced
1 tsp sea salt
Directions

  • Preheat your oven to 250 degrees.
  • Cut bread into ½” chunks and place onto two baking sheets. Bake in oven until bread is toasted but still gives when it’s squeezed, approximately 40 minutes. Set aside in a large mixing bowl.
  • Cook your Schaller & Weber Nurnberger sausages over medium heat until golden brown, cutting sausages into smaller chunks with a spatula or wooden spoon as they cook.
  • Remove sausages from the pan but leave the rendered fat, add tbsp. rendered Schaller & Weber bacon fat.
  • Once the fat melts into the butter, add the diced celery and onion. Cook until the vegetables are tender but not brown, approximately 5 minutes.
  • Add fresh herbs and cook until you can smell the thyme and sage, add ¾ cup chicken broth and bring to a simmer. Remove from heat, pour over toasted bread, and toss to coat.
  • In a medium bowl wisk together 2 medium eggs and remaining chicken broth. Add egg and broth mixture, pecans, cooked sausage, and apples to the bread and vegetable mix and toss again.
  • Butter a 8 x 12 baking dish and pack stuffing mix in, pressing down gently. Cover with foil and cook in oven approximately 40-50 minutes. Remove foil and cook for another 10 minutes, until the top of the stuffing crust is golden brown.
  • EAT & ENJOY!!!
  • Yield: 6-8 servings

Products featured in this recipe:

Ingredients

1 lb loaf sourdough bread (approximately 10-12 slices) cut into 1/2 inch cubes
4 tbsp rendered Schaller & Weber bacon fat
1/2 lb Schaller & Weber Nurnberger sausages
1 medium yellow onion, diced
2 celery ribs, diced
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped
1 tsp pepper
1 ½ cup chicken broth
2 medium eggs
1/2 cup candied or toasted pecans, chopped fine
1 large apple, diced
1 tsp sea salt
Directions

  • Preheat your oven to 250 degrees.
  • Cut bread into ½” chunks and place onto two baking sheets. Bake in oven until bread is toasted but still gives when it’s squeezed, approximately 40 minutes. Set aside in a large mixing bowl.
  • Cook your Schaller & Weber Nurnberger sausages over medium heat until golden brown, cutting sausages into smaller chunks with a spatula or wooden spoon as they cook.
  • Remove sausages from the pan but leave the rendered fat, add tbsp. rendered Schaller & Weber bacon fat.
  • Once the fat melts into the butter, add the diced celery and onion. Cook until the vegetables are tender but not brown, approximately 5 minutes.
  • Add fresh herbs and cook until you can smell the thyme and sage, add ¾ cup chicken broth and bring to a simmer. Remove from heat, pour over toasted bread, and toss to coat.
  • In a medium bowl wisk together 2 medium eggs and remaining chicken broth. Add egg and broth mixture, pecans, cooked sausage, and apples to the bread and vegetable mix and toss again.
  • Butter a 8 x 12 baking dish and pack stuffing mix in, pressing down gently. Cover with foil and cook in oven approximately 40-50 minutes. Remove foil and cook for another 10 minutes, until the top of the stuffing crust is golden brown.
  • EAT & ENJOY!!!
  • Yield: 6-8 servings

Products featured in this recipe:

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