LOCAL CHEF RYAN BROKENBROW'S RECIPE
Sage, Apple & Apricot Stuffing Wrapped in Bacon
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.
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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Finely chop the onion, garlic and sage in the olive oil on a medium heat.
Turn off the heat and add to a bowl to cool.
Add chopped apricots, grated apple, seasoning, mustard.
Take the coating off the sausages with a knife or just by squeezing and add to the mix and mix well.
On a large piece of tin foil lay the streaky bacon just overlapping.
Then evenly cover with the mixed sausage mix.
Add 2 of the porkers down the middle then using the tin foil roll up into a large sausage shape.
Place on a baking tray and bake for 180C/160C Fan/Gas 4 for 35-40 mins.
Slice and enjoy with your roast dinner!
