8 good pork sausages, skinned
2 celery sticks, finely chopped
50g butter, plus extra to grease
1 onion, finely chopped
100g fresh or frozen cranberries
100g pecans, finely chopped
Grated zest of 1 small lemon
1 egg, lightly beaten
6 slices white bread, finely diced
Preheat the oven to 190C.
Cook the sausages.
Melt the butter in a frying pan and add the onion, celery and sausages. Fry for roughly 10 minutes breaking up the meat as it cooks. Once cooked tip the contents into a large bowl.
Prepare the pears.
Peel the pears and core them. Place them in a food processor and blend into a puree. Add the puree to the cooked sausages and mix together well. Season to taste.
Grease an ovenproof dish and add the ingredients to the dish. Cover with tin foil and bake in the oven for 10 minutes. Remove the tin foil and bake for another 30 minutes at 180C.