This year's dressing is surprisingly good. I would have included celery in the recipe but the house seems to be a celery free zone at the moment. I tried a similar recipe last year but it was way too dry. The beer adds the necessary liquid to bring it together. I would recommend a pale coloured beer. A darker beer would alter the colour of the dressing too much.
|6 slices of bacon (Sliced into 1cm pieces)||276||18.9|
|5-8cm of Polish Coil Sausage (sliced & quartered) 142g||370||17|
|2.5 medium onions (diced) 373g||157||3.4|
|1 Carrot (diced) 100g||41||0.9|
|4 cloves of garlic 17g||25||1.1|
|5-8cm of Dry Polish sausage (sliced & quartered) 70g||362||14.5|
|100g pine nuts (toasted)||673||13.7|
|4 cups corn bread 381g||896||22.4|
|1 bottle Beer||153||1.6|
|2 tbsp rosemary|
|2 tbsp sage|
|1 tbsp thyme|
|1 bay leaf|
|Salt & Pepper|
Total Calories: 2953
Total Protein: 93.5g
1) Fry the bacon until crisp, remove the bacon
2) Fry the Polish coil in the bacon fat until browned, remove
3) put all the herbs in a coffee grinder with a bit of salt. Grind the herbs
3) Add the onion, celery, carrot & garlic with some salt and pepper and herbs. Fry until they just begin to brown. If necessary de-glaze the pan with a little of the beer
4) add back the bacon, both polish sausages pine nuts and herbs
5) add the cornbread and mix together.
6) Add enough beer to bring the mixture together. Cover and store until needed.
7) place in baking dish and bake in oven at 400 for ~20min.
Doesn't look like much but it tastes good.