Sausage-stuffed marrow with white sauce

Name: Sausage-stuffed marrow with white sauce
Yield: Serves 6
Ingredients: 250-300 ml whole milk; 1 heaped tablespoon plain flour; 1 teaspoon English mustard powder; 25 g butter; good white crusty loaf, to serve; 1 fat marrow (about 1.4 kg or the size of a dachshund’s body); 12 sage leaves (or 9 whoppers), finely chopped; 160 g Bramley apples (weight after being peeled and cored); flaked sea salt (optional); black pepper; 450 g prime sausagemeat; 1 teaspoon dried thyme; 150 g good smoked streaky bacon; 1 tablespoon malt vinegar; 2 onions, finely chopped; 50 g butter; 100 g Cheshire cheese, grated; a grating of nutmeg

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

This is good, hearty farmhouse stuff and, I hope, an easier alternative to the more traditional whole stuffed marrow. I am increasingly aware of people’s dislike for marrow but, in certain cases, do not believe these protesters truly remember how one tastes. Please have another go, as it’s only fair on this excellent vegetable.

Ingredients

50 g butter
2 onions, finely chopped
1 tablespoon ma

Supper
Main course

Method

To make the stuffing, melt 30g of the butter in a large frying pan and add the onions. When they begin to turn golden, add the vinegar and cook it out until it has totally evaporated. Mince the bacon in a blender while the onions cook and add it after the vinegar stage with the thyme. Keep everything gently frying together for a further 5 minutes or so. Add the sausagemeat to the mix, breaking