Sage, Apple & Apricot Stuffing Wrapped in Bacon

Sage, Apple & Apricot Stuffing Wrapped in Bacon

Serves 6 - 8 60 minutes

The ultimate festive stuffing, perfect with that Christmas dinner, a spicy hidden surprise surrounded by Lincolnshire sausage meat with apricot, apple and sage then wrapped in smoked streaky bacon which adds a lovely smokey flavour but also keeps the stuffing succulent.

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This recipe was produced by Ryan Brokenbrow

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f4dd0cc7e22c062a8329ab2157f891c317ed2f7a-e1602062679218

Ryan Brokenbrow

Long Description

Ingredients

  • 1 x Pack Co-op irresistible Lincolnshire Sausages (400g)
  • 1 x Red Onion
  • 2 x Garlic Cloves
  • 1 tbsp x Wholegrain mustard
  • 1 tsp x Dried Sage
  • 70g x Dried Apricots
  • 1 x Apple
  • 300g x Smoked Streaky Bacon (or unsmoked)
  • 2 x Somerset Charcuterie Spicy Chorizo Porkers (1/2 a pack)
  • 1 tsp x Olive Oil
  • Seasoning

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Ingredients

  • 1 x Pack Co-op irresistible Lincolnshire Sausages (400g)
  • 1 x Red Onion
  • 2 x Garlic Cloves
  • 1 tbsp x Wholegrain mustard
  • 1 tsp x Dried Sage
  • 70g x Dried Apricots
  • 1 x Apple
  • 300g x Smoked Streaky Bacon (or unsmoked)
  • 2 x Somerset Charcuterie Spicy Chorizo Porkers (1/2 a pack)
  • 1 tsp x Olive Oil
  • Seasoning
  1. Finely chop the onion, garlic and sage in the olive oil on a medium heat.

  2. Turn off the heat and add to a bowl to cool.

  3. Add chopped apricots, grated apple, seasoning, mustard.

  4. Take the coating off the sausages with a knife or just by squeezing and add to the mix and mix well.

  5. On a large piece of tin foil lay the streaky bacon just overlapping.

  6. Then evenly cover with the mixed sausage mix.

  7. Add 2 of the porkers down the middle then using the tin foil roll up into a large sausage shape.

  8. Place on a baking tray and bake for 180C/160C Fan/Gas 4 for 35-40 mins.

  9. Slice and enjoy with your roast dinner!

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