And we don’t mean a bacon sandwich or butty, the bacon rolls we are talking about are our family’s version of what most people know as pigs in blankets. These delicious morsels are what every one of us looks forward to most about our Christmas dinner and there are always arguments about who has eaten the most; there are never any left to put on your Christmas dinner sandwich the next day. My brother and I always saved them until last on our plate to eat, to savour the wonderful taste until the following year. The recipe came from my grandma, probably from one of her magazine, and I have never had them done this way or seen them like this anywhere else. They are so simple but somehow the act of using sausage meat and onion instead of just wrapping a sausage in bacon makes them ten times better with a sweeter and more meaty flavour. So why not try them on your Christmas plate this year and see if we can convert you too! Merry Christmas everyone!
12 rashers of streaky bacon
225g/8oz sausage meat
Finely chopped fresh sage
2 tbsp breadcrumbs
- Finely chop the onion and mix with the sage, breadcrumbs and sausage meat until well combined.
- Place a spoonful of the mix onto the bacon rasher and roll up.
- Cook for 30 minutes at 190C.