Bacon-wrapped Pork Sausage And Cranberry Stuffing
A truly yummy way of serving stuffing!
Preparation time: 20min Cooking time: 40-45min
INGREDIENTS (Serves 12)
◆ 50g dried cranberries, soaked overnight ◆ 800g pork sausagemeat ◆ 100g fresh white breadcrumbs ◆ 2tsp mixed dried herbs ◆ 1tbsp chopped fresh sage ◆ 1tbsp chopped fresh rosemary ◆ 20g butter ◆ 1 bunch spring onions, finely chopped ◆ Approx 12 rashers streaky bacon ◆ Salt and freshly ground black pepper ◆ Rosemary and bay leaves, to garnish ◆ Crushed pink peppercorns, for sprinkling
1
Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
2
Drain the cranberries and put them into a large mixing bowl with the sausagemeat, breadcrumbs, mixed herbs, sage and rosemary.
3
Melt the butter and gently fry the spring onions for 5-6min until softened. Add to the bowl, season and combine ever ything together thoroughly. Shape into a large sausage and place on a large piece of greased foil. Arrange the bacon rashers over the top, overlapping them. Fold the foil around to enclose.
4
Roast for 20min, then fold back the foil and roast for a further 15-20min, or until evenly browned. Ser ve on a bed of rosemary and bay leaves (if wished) and sprinkle with crushed pink peppercorns (or just use black pepper).
COOK’S TIP:
Use smoked or unsmoked bacon – whichever you prefer.