- 50g dried cranberries, soaked overnight
- 800g pork sausage meat
- 100g fresh white breadcrumbs
- 2 tsp mixed dried herbs
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh rosemary
- 20g butter
- 1 bunch spring onions, finely chopped
- Approx. 12 rashers streaky bacon
- Salt and freshly ground black pepper
- Rosemary and bay leaves, to garnish
- Crushed pink peppercorns, for sprinkling (optional)
- Preheat the oven to 200°C/Gas 6.
- Drain the cranberries and put them into a large mixing bowl with the sausage meat, breadcrumbs, mixed herbs, sage and rosemary.
- Melt the butter and gently fry the spring onions for 5-6 minutes, until softened. Add to the bowl, season and combine everything together thoroughly. Form into a large sausage shape, then flatten down with your hand and place on a large piece of greased foil on a baking sheet. Arrange the bacon rashers over the top, overlapping them. Fold the foil around to enclose.
- Roast for 20 minutes, then fold back the foil and roast for a further 15-20 minutes, or until evenly browned. Serve on a bed of rosemary and bay leaves (if wished) and sprinkle with crushed pink peppercorns (or just use black pepper).
Tips: Use smoked or unsmoked bacon – whichever you prefer. If you’re planning to freeze ahead, just roast for a total of 30 minutes, then cool quickly. Wrap, label and freeze up to a month before required. Defrost thoroughly before reheating in the oven until piping hot.