Lose It! — November 01, 2017

PHOTOGRAPHS: LIZA VAN DEVENTER

• 200g streaky bacon


• 500g pork sausages


• 2 tsp dried sage


• 30g almonds, diced


• 30g dried blueberries


• Himalayan salt and black pepper

1. Preheat the oven to 180 ̊C. Grease
   a 6-hole muffin tin and line the holes
   with bacon strips. Remove the pork

meat from the sausage casing.

Mix the sausage meat, sage,

almonds and blueberries, and

season it.

2. Spoon the pork mixture into the
   bacon-lined muffin holes. Bake for
   30 minutes or until the stuffing is
   cooked through and golden.


3. To serve: Serve the stuffing hot
   with roasted meat. Q

PORK, SAGE &

BLUEBERRY

STUFFING

SERVES 6

per serving

fat 33g

carbs 9g

protein 18g

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