Sausage and bacon stuffing roll

This recipe was a new one that had its first Christmas outing last year.  My friend Julia gave me the idea for it, and I twiddled the recipe to our particular tastes.

It couldn’t be simpler to make or assemble!!

The recipe I used is as follows:

½ loaf of bread

1 medium onion

1 medium bunch of fresh sage

6 sausages, skinned

Salt and pepper

10 rashers of bacon

Firstly, cut the bread into chunks and place in the bowl of a food processor.

Peel and cut the onion into large chunks and add to the bread in the food processor

Wash and add the sage to the onion and breadcrumbs and process until everything is chopped fairly finely.

Turn into a mixing bowl and skin and add the sausages to the bowl.  Mix together with your hands until everything is combined.

Lay a sheet of foil on your worktop and layer the bacon across it.  I used back bacon as I don’t like fatty bacon, but you could use streaky if you wish.  I layered it thick/thin alternating.

Add spoonfuls of the sausagemeat mixture to the bacon and spread out with your fingertips fairly evenly.

Begin rolling up from one end as you would a swiss roll.

Pop into a greased baking tray (it will need to be deep as the sausage and bacon will let off some fat) and bake for around 45 minutes in a medium oven.

This is such a simple and convenient accompaniment to the Christmas meat, it can be sliced onto the plate and in the days following Christmas either sliced to go into rolls with some leftover turkey, or on its own.  It’s also delicious cut into thick slices with bubble and squeak!