Stuffing Roll Wrapped in Bacon
An economical way to present a meat main course. It looks good, is easy to serve in slices and delicious on sandwiches. The cooked roll will freeze very successfully.
YOU WILL NEED
- 3 T (45 ml) butter
- 1 medium onion, finely chopped
- ½ t (2.5 ml) Ina Paarman’s Green Onion Seasoning
- 2 cloves garlic, finely chopped
- 1 x 100 g Ina Paarman’s Poultry Stuffing Mix
- 500 g pork sausages, skinned
- 1 egg
- ½ cup (125 ml) water
- 1 lemon, zested
- 1 T (15 ml) fresh lemon juice
- 50 g cashews or pecans, roughly chopped
- 250 g back bacon
- olive oil
- Ina Paarman’s Peach Apricot Chutney
Brown the butter over medium/high heat in a frying pan.
Add the onion seasoned with Green Onion Seasoning.
Stir-fry until just beginning to brown.
Add garlic and stir-fry for 1 minute.
Add the dry Stuffing Mix and stir through.
Decant into a medium size mixing bowl.
Add the sausage meat and mix it in with a small knife.
Beat the egg with the water and lemon juice.
Add to pork stuffing mixture.
Add nuts and lemon zest and stir through.
Leave to stand while pre-heating the oven and preparing the bacon.
Adjust the oven rack to the middle position and preheat to 180°C.
Lay the bacon strips on a length of baking paper overlapping slightly and alternating top to bottom (see pic).
Lay a second sheet of baking paper (cut to size) over the bacon and roll with a rolling pin over the top sheet to stretch the bacon.
Remove top layer of baking paper.
Spoon stuffing on the stretched bacon and shape into a log.
Wrap the bacon around the stuffing (see pic). Turn so that the join is at the bottom. Refrigerate overnight or bake straight away.
Brush with a little olive oil and bake for 20 – 25 minutes. Remove from the oven. Leave the stuffing roll on the tray to cool.
Can be served, warm or cold, cut into slices with our Peach Apricot Chutney.