Sausage, Pork, Fig and Thyme Stuffing Roll
By OcadoLife
Published on 03 December 2021
You can make this recipe up to two days in advance and keep in the fridge.Time and servings
2 hrs 15 minsTotal time
6Servings
30 minsPrep time
1 hr 45 minsCooking time
Ingredients
- 1 tbsp of rapeseed oil
- 0.5 onion, finely chopped
- 70 g of breadcrumbs
- 350 g of sausage meat, you can use regular sausages and remove the skins
- 250 g of minced pork
- 2 garlic cloves, crushed
- 7 dried figs, cut into 1cm cubes
- 1 medium egg, lightly beaten
- 200 g of smoked streaky bacon
- 3 tbsp of thyme, plsu extra for garnish
Method
Step 1
Preheat the oven to 200C/180C/Gas 6. Heat the oil in a pan and soften the onions, then set aside.Step 2
Mix all the ingredients except the streaky bacon, adding the onions once cool. Form into a large ball.Step 3
Grease a 30cm x 40cm piece of foil. Line the rashers up actross it, overlapping and stretching them lengthways, leaving 5cm either side to help seal the stuffing in the foil later.Step 4
Shape the stuffing into a log and lay it over the bacon. Wrap the bacon tightly round the log, using the foil to help. Twist both ends of the foil to make a cracker shape and place the parcel join-side down on a baking tray.Step 5
Cook for 45 minutes, then remove from the foil and turn up slightly and cook for 15 minutes to crisp the bacon up. Rest for 15 minutes and garnish with the extra thyme.