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Chestnut Stuffing Sliders

Chestnut Stuffing Sliders

Chestnut stuffing sliders made with Chestnut, sausage meat, hoi-sin, pak choi, lime & ginger – they are a real crowd pleaser!

– By Alex Mackay

  • Serves 16

  • 50 minutes

  • 1 pan

  • Proficient

Whole Chestnuts


  • 1 x 100g Merchant Gourmet Simply Cooked Whole Chestnuts, chopped 5mm
  • 500g best sausage meat
  • 60g one-minute polenta
  • 75g dried cranberries, chopped
  • 2 tbsp chopped rosemary
  • 1 teaspoon mixed spice
  • 1 large egg yolk
  • Salt, freshly ground black pepper
  • 2 tbsp vegetable oil
  • 16 slider buns, halved
  • 8 tbsp mayonnaise
  • 1 mild red chilli, de-seeded, finely chopped
  • Grated zest of a lime
  • 2 tsp grated ginger
  • 16 tbsp hoi-sin sauce
  • 16 slices of radish
  • 16 small leaves baby pak-choi


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1. First make the slider patties. Mix the sausage meat together with the Merchant Gourmet chestnuts, polenta, dried cranberries; rosemary, mixed spice and egg yolks. Season to taste with salt and black pepper. Don’t mix this too much or it will become very chewy.

2. Shape 16, 6cm diameter patties.

3. Get a large frying pan. Heat it with the vegetable oil. Fry the slider patties over a medium heat for 2 minutes each side. Brush them with just enough Hoi-Sin to coat them. Turn off the heat. Turn the patties in the pan until they are sticky and shiny. Transfer them to a plate to rest for 3-4 minutes.

4. Mix the mayonnaise with the chilli, lime zest and ginger. Spread this onto the bases of the slider buns.

5. Spread the inside of the bun tops with the remaining Hoi-Sin sauce. Put the 2 radish slices onto the Hoi-Sin.

6. Put the pak-choi onto the mayonnaise.

7. Top the pak-choi with the patties and the tops of the buns. Secure with a visible skewer. Serve.

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