6 back bacon rashers, rinded
1 lb (450 g) sausage meat
1 apple, peeled, cored and finely chopped
2 tablespoons finely chopped onion
1 teaspoon dried sage
3 hard-boiled eggs
1 lb (450 g) sausage meat
1 apple, peeled, cored and finely chopped
2 tablespoons finely chopped onion
1 teaspoon dried sage
3 hard-boiled eggs
method
1. Finely chop two of the bacon rashers.
2. Mix the chopped bacon with the sausage meat, apple, onion and sage.
3. Spread out the mixture on a floured surface to a 23 cm (9 inch) square.
4. Place the eggs in a line on the square, then roll up. Wrap the remaining bacon rashers around the roll, then wrap in foil and place on a baking sheet.
5. Bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for about 1 1/4 hours.
6. Fifteen minutes before the end of cooking, fold back the foil so that the roll can brown.
7. Cool completely before slicing.
2. Mix the chopped bacon with the sausage meat, apple, onion and sage.
3. Spread out the mixture on a floured surface to a 23 cm (9 inch) square.
4. Place the eggs in a line on the square, then roll up. Wrap the remaining bacon rashers around the roll, then wrap in foil and place on a baking sheet.
5. Bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for about 1 1/4 hours.
6. Fifteen minutes before the end of cooking, fold back the foil so that the roll can brown.
7. Cool completely before slicing.
serving amount
serves 5 - 6
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