This week, Roy decided it was the perfect time for a simple, tasty and easy to cook meal. Roy loves the smoky flavour of a barbeque, and his Grandpa loves sausages perhaps more than any other meat. Roy wanted to try something a little different though – he wanted to make his own ‘sausages’. With the weather this week though, Roy knows that sometimes a barbeque isn't an option, so Roy also wanted to make something which would work equally well under the griller or in a frying pan. He had found a recipe he was interested in in his Grandma’s old cookbook, and thought the basic idea might be good. So, he tweaked and twiddled with the recipe and what he ended up with was, according to his Grandad, ‘homemade sausages with bacon – better than store bought!’ So this week, Roy Creates Homemade, Bacon Wrapped ‘Sausages’.
You Will Need:
- 500 grams of sausage mince
- 2 slices of bread
- Chilli flakes to taste
- 1 onion
- 1 clove of garlic
- 1 tablespoon (or a bit more depending on how much you like it) of fresh parsley
- 1 teaspoon of mixed herbs
- 1 egg
- Salt and pepper to taste
- 4 large rashers of bacon
- Skewers
Method:
- Put your skewers into water before you start making you sausages. If you don’t soak them, they might catch fire on the barbeque
- Use a food processor (Roy uses a mini one which fits on his stick blender) to very finely chop the parsley, garlic and onion. Pour the mix into a large bowl
- Put the bread into the same processor and process until you have breadcrumbs. This will also help you get any leftover garlic/onion/herbs out of the processor! Add the breadcrumbs to the bowl
- Add the chilli, mixed herbs, salt and pepper to the bowl and mix
- Trim the fat off the bacon and cut into strips. Roy made 9 large sausages so he divided the bacon into 9 portions, but you could make smaller sausages and use less bacon on each.
- Add the sausage mince and egg and, using your hands, mix it until all the ingredients are well combined and you can make balls of the mix. If it is too moist add more breadcrumbs, and if it is too dry add a little milk or water
- Divide the mix into evenly sized portions and roll into vague sausage shapes. They don’t have to be perfect! Wrap a strip of bacon around each sausage and thread them onto your skewers. Roy put 3 sausages on each skewer.
- Put the sausages into the refrigerator for 30 minutes or more to allow them to firm up.
- Cook (on the barbeque depending on the weather) until the meat is cooked all the way through.
- Serve with salad and enjoy!