James Martin Bacon And Sausage-Stuffed Potato Loaf

This James Martin Bacon And Sausage-Stuffed Potato Loaf is a hearty, savoury bake made with fluffy mashed potatoes wrapped around a rich sausage and bacon filling. Crisp on the outside and tender in the centre, it delivers deep, comforting flavour in every slice. It is straightforward to prepare and ideal for a relaxed weekend cook, taking around 1 hour 40 minutes from start to finish. Serve it hot in thick slices for a satisfying family meal.

Ingredients

For the Potato Loaf

• 1kg floury potatoes, peeled and cut into chunks
• 40g unsalted butter
• 1 medium egg, beaten
• 3 tbsp plain flour, plus extra for dusting
• Salt and freshly ground black pepper

For the Bacon and Sausage Filling

• 6 good-quality pork sausages, skins removed
• 150g smoked streaky bacon, finely chopped
• 1 small onion, finely diced
• 1 tsp fresh thyme leaves
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper

For Brushing

• 1 egg, beaten

How to Make James Martin Bacon And Sausage-Stuffed Potato Loaf

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a baking tray with baking parchment and place a shelf in the middle of the oven.
• Cook the potatoes: Place the potatoes in a large pan of salted water. Bring to the boil and simmer for 15 to 20 minutes until completely tender. Drain well and allow the steam to evaporate for a few minutes.
• Make the mash: Mash the potatoes until completely smooth. Stir in the butter, beaten egg and flour. Season generously with salt and pepper, then leave to cool until just warm.
• Prepare the filling: In a frying pan over medium heat, cook the sausage meat, breaking it up with a spoon. Add the chopped bacon and onion and cook for 6 to 8 minutes until lightly golden and cooked through. Stir in the thyme and Dijon mustard, then season to taste. Remove from the heat and allow to cool slightly.
• Shape the loaf: Lightly flour a sheet of baking parchment. Spoon the mashed potato mixture onto it and shape into a rectangle about 2cm thick. Spread the sausage and bacon mixture evenly down the centre, leaving a border around the edges.
• Seal and brush: Carefully fold the potato over the filling to enclose it completely, shaping into a neat loaf. Transfer to the lined baking tray seam-side down. Brush all over with beaten egg.
• Bake: Bake for 35 to 40 minutes until golden brown and crisp on the outside.
• Rest and slice: Leave to rest for 10 minutes before slicing thickly. This helps the filling settle and makes serving easier.

Tips

Why is my potato mixture too soft to shape?

If the mash feels sticky or loose, it may still be too warm or contain excess moisture. Allow it to cool fully and add an extra spoonful of flour if needed.

How do I stop the loaf from splitting?

Make sure the filling is not too hot when assembling and avoid overfilling. Seal the edges firmly and place the loaf seam-side down on the tray.

Can I prepare it in advance?

Yes, you can assemble the loaf earlier in the day and keep it chilled. Brush with egg just before baking.

What potatoes work best?

Floury varieties such as Maris Piper or King Edward give the lightest texture and crisp finish.

Serving Suggestions

• Serve with buttered seasonal greens
• Add a spoonful of onion gravy
• Pair with a crisp green salad
• Enjoy with baked beans for a comforting supper

Storage

Room Temperature

Best enjoyed fresh, but can stand at room temperature for up to 2 hours after baking.

Refrigerator

Store slices in an airtight container for up to 3 days. Reheat in the oven to maintain crispness.

Freezing

Freeze whole or in slices for up to 2 months. Wrap tightly and thaw overnight in the fridge before reheating.

Nutrition

• Calories: 420 kcal per serving
• Carbohydrates: 38g
• Protein: 18g
• Fat: 22g
• Saturated Fat: 9g
• Sodium: 780mg

Nutritional values are approximate and may vary depending on ingredients used.

FAQs

James Martin Bacon And Sausage-Stuffed Potato Loaf

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Crisp golden potato loaf stuffed with savoury sausage and smoked bacon, baked until perfectly golden and served in thick slices.

Ingredients

• 1kg floury potatoes

• 40g unsalted butter

• 1 medium egg, beaten

• 3 tbsp plain flour

• 6 pork sausages, skins removed

• 150g smoked streaky bacon, chopped

• 1 small onion, finely diced

• 1 tsp fresh thyme leaves

• 1 tsp Dijon mustard

• 1 egg, for brushing

• Salt and black pepper

• Extra flour for dusting

Directions

• Preheat oven to 200°C (180°C fan) and line a baking tray with parchment.
• Boil potatoes in salted water until tender, then drain and steam dry.
• Mash with butter, beaten egg and flour. Season well and cool slightly.
• Cook sausage meat with bacon and onion until golden. Stir in thyme and mustard.
• Shape mash into a rectangle, spoon filling down centre and fold to enclose.
• Brush with beaten egg and bake for 35–40 minutes until golden.
• Rest for 10 minutes before slicing and serving.

Notes

• Allow mash to cool slightly before shaping.
• Seal edges well to prevent splitting.
• Reheat slices in the oven for best texture.