Thursday 18th January 2018
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Preparation time: 10 minutes
Cooking Time: 1 hour

1 onion – grated
1 small Cox apple – grated
3 teaspoons dried sage
500g Lincolnshire sausage meat
4 tablespoons French bread breadcrumbs
10 slices of bacon rashers
Oil and butter

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Recipe by Dominic Franks, Belleau Kitchen

Place a large pan on a gentle heat and melt a little oil and butter, add the onions and sauté for about 5 minutes until soft, then add the apple and 2 teaspoons of dried sage. Stir it all together and let it sweat for another 5 minutes. Set aside to cool.

In a large bowl combine the sausage meat, breadcrumbs and the cooled cooked onions until well mixed.

Lay out a large sheet of foil and butter the surface, then lay strips of bacon across it roughly 15cm long. Create a fat sausage shape with the stuffing mixture and lay this on top of the bacon. Using the foil, bring the bacon up and around the sausage shape, then tightly roll the whole thing in the foil.

Bake in the oven when you roast your potatoes for 45 minutes, unwrapping the foil for the last 10 minutes. Carve thickly to serve.

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