Slice up a whole loaf of bread into cubes. Each slice should be cut into sixteen pieces, roughly three-quarters of an inch thick. Lay the diced up bread on a baking tray and smoke for around an hour until the bread is crispy, just like toast or croutons.
Fry the country pork sausage in a frypan over medium heat, breaking it all up. When it is all browned and a little crispy, set it aside in a bowl. Leave in the fond, or the little crispy bits of sausage and pour some grease back into the pan.
Add some root vegetables into the pan, you can use any that are in season but I use carrots and leeks for this one. Fry up the vegetables until they soften up.
Add some diced garlic, allow that to cook for a minute or two before adding any aromatic herbs you want to put in. I tend to stick to the old faithfuls like rosemary, sage and thyme but you can mix that up if you desire.
Give these herbs a couple of minutes to work their magic and then you can add a splash of white wine into the mix. Cook off the alcohol for a minute or two.
Combine the diced bread, sausage, vegetables and herbs into a large bowl.
Slowly pour in some stock. I used turkey stock but you could use chicken or vegetable if you don’t have any. I generally find I’ll use about a quart of stock but it does vary from each cook. Hence why you should introduce the stock slowly and keep mixing. You want all of the bread to have plenty of moisture but to still hold its shape.
Once the consistency is right, have a taste, if it is needed give it a pinch of salt.
Beat two eggs and add them and stir thoroughly, they will help hold the mix together.
Transfer to a greased up pan and put on the smoker for an hour.
Leave it rest and cool for five minutes before eating.