Jump to recipe
Now I know that there is stuffing and dressing but I am offering you something completely different- a LARGE BACON WRAPPED SAUAGE ROLL . I love this dish as you can make it ahead, simply reheat it on the day and then slice it so it looks pretty as opposed to a mass of stuffing/dressing on a plate. Obviously you can play with the filling but the general idea of cranberries in sausage meat wrapped in bacon is a winner.
Category Recipes Side Dishes
- olive oil
- 1 onion, finely chopped
- 2 Granny Smith apples, peeled and cut into small cubes
- 3 x 12oz packs good-quality pork sausage ( I use Jimmy Dean, frozen)
- Large handful of cooked chestnuts, roughly chopped
- small bunch parsley, leaves roughly chopped
- white breadcrumbs - large handful or two
- 1 egg, beaton
- small pack of fresh or frozen cranberries
- 24 rashers of bacon
- Heat the oil in a skillet, then gently fry the onion for five minutes
- Add all the other ingredients, except the cranberries and bacon to a large bowl.
- Season generously, then get your hands in and mix well.
- To assemble, take a large sheet of foil.
- Overlap 12 rashers on the foil to form a large rectangle.
- Spoon half of the stuffing mix evenly over the bacon, leaving a border of about an inch.
- Scatter with half the cranberries, pushing them into the cranberry mixture.
- Tuck the long edges of the bacon over the stuffing; then, using the foil to help, roll the stuffing up into a log shape.
- Repeat to make a second roll.
- Heat oven to 360F.
- Put the foil-wrapped rolls onto a deep baking sheet and bake for 45 mins.
- Unwrap, draining off any juice, then finish roasting for 15 mins or until the bacon is crisp.
- (These reheat very well and I usually make them a day or two ahead, wrapping them in fresh foil.)
- Rest for a few minutes then slice into half inch slices.