Mamie’s Farce
By Ocado
Published on 14 December 2023
A farce is a type of meat stuffing often flavoured with onions and herbs, sometimes used to stuff meat it can also be served as a side dish. Here food writer Manon Lagrève has used sausage, shallots and apricots for a more-ish sweet and savoury combo. These are served as part of Manon’s ultimate French “Plat de resistance” Christmas meal, alongside medium rare Roast Sirloin of Beef, Green Bean Ballotins, Pommes Duchesse and plenty of jus. Looking for more Christmas side dishes or still need inspiration for your Christmas main course? Look no further.Time and servings
1 hr 10 minsTotal time
6Servings
10 minsPrep time
1 hrCooking time
Ingredients
- 1 tbsp salted butter
- 4 shallots, diced
- 6 cumberland sausages
- 150g cooked chestnuts, diced or whole
- 100g dried soft apricots, diced or whole
Method
Step 1
Tip the butter and shallots into a heavy-based pan over a medium heat and cook for a few mins until the shallots begin to soften.Step 2
Remove the skin from the sausage and add the meat to the pan. Reduce the heat and cook for 30-45 mins, until cooked through and tender. Use a wooden spoon to break up the meat and stir regularly to prevent sticking.Step 3
Tip in the chestnuts and apricots then cook, stirring occasionally, for 10 mins until piping hot. Transfer to a serving dish and serve.