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  • 4servings
  • 80minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 50 g butter

  2. 3 red onions , finely chopped

  3. 4 cloves garlic , finely chopped

  4. 1 red peppers , chopped

  5. 1 tsp finely chopped sage

  6. 1 tsp English mustard

  7. 500 g good quality pork sausage meat

  8. 4 large handfuls field mushrooms , chopped

  9. 100 g Norfolk Dapple cheese , or other good quality mature cheddar, grated

  10. 1 tbsp chopped parsley

  11. 1 tbsp brandy

  12. salt and black pepper

  13. 1 large marrow , weighing about 2 kg

  14. 1 colourful eating apple , chopped, to garnish

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180C/Gas 4.

  2. Melt the butter in a large heavy-based pan over a medium heat, add the onions and fry gently for 15 minutes or until softened and translucent, but not browned.

  3. Stir in the garlic, red pepper, sage and mustard and cook for a further 5 minutes.

  4. Tip in the sausage meat, mushrooms, cheese, parsley, brandy and salt and black pepper. Stir to combine then remove from the heat.

  5. Peel the marrow and trim off the ends. Use a spoon to scoop out the seeds and mushy centre, leaving you with a cylinder shape.

  6. Spoon the filling into the marrow then wrap the marrow in a large sheet of aluminium foil.

  7. Lay the marrow on a baking tray and roast in the oven for about an hour, or until the marrow is soft and the stuffing cooked through.

  8. Remove from the oven and rest for about 10 minutes before unwrapping and cutting into thick slices. Garnish with the apple and serve.

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