Pork Sausage Apple Stuffing in Pancetta Cups (Muffin Tin)

1. The original recipe called for pork sausages. In Australia, depending on where you get the sausages, the quality varies. For a more consistent standard of sausages, Italian sausages are the best to get. As long as you get decent quality ones, they won't be filled out with flour or another starch. The fennel and other flavourings that you often get in Italian sausages will compliment this stuffing very well.

2. Use a good quality loaf like Vienna or cob loaf. This recipe is not suited to supermarket sandwich bread - it becomes too soggy. It is also not suited to sourdough because then there will be a slight sour flavour.

3. The bread should be slightly but not rock-hard stale. Kathleen recommends cutting it into cubes and leaving it overnight on the counter, uncovered, spread on a tray. I cut it into cubes, put it into a cold oven, turned it on to 180C/350F, then turned it off after 5 minutes and left the bread in there for 15 minutes or so while I got on with the rest of the recipe. This worked perfectly.

4. Partially stack one muffin tin on top of the other so only 4 muffin cups of the muffin tin on the bottom are showing. This way you will fit both muffin tins on one shelf of a standard size oven.

5. Nutrition per serving.