This was a recipe my Mum found whilst I was flicking through a massive pile of foodie mags that a good friend got me and we tried it for Christmas to many oohs and aahs.
You will need: bowl, spoon, foil, knife and board.
- 1 box of Paxo stuffing (or equivalent)
- 1 pack of good quality sausage meat
- 24 rashers of streaky bacon
- cranberries (if you like)
Make the stuffing according to pack instructions, stirring in the sausage meat and mixing well (you may need to use your hands). Stretch the bacon rashers by using the side of knife and running it along the rasher whilst holding one end. Similar action to when curling ribbon. Place the rashers side by side on a large piece of buttered foil making sure they fit well together. Squidge the stuffing into a sausage shape and plonk in the middle of your bacon carpet, using your hand, lightly spread it out along the bacon, leaving a border of about 2cm. Place the cranberries (if using) in the middle. Using the foil to help, roll up as if it were a swiss roll tightly and then wrap in foil and cook at 170c fan for 15 minutes, then unwrap and crisp up for 15minutes. For best results, slice and serve on a platter at centre of table.