A delightful twist on traditional stuffing, these cranberry and herb sausage rolls are perfect for festive gatherings.
Heat the olive oil in a frying pan over medium heat and sauté the chopped onion until softened.
Cooking the onion until translucent enhances its sweetness and flavor.
In a mixing bowl, combine the sausage meat, sautéed onion, grated apple, chopped parsley, sage, thyme, salt, and pepper. Mix thoroughly.
Mixing by hand ensures the ingredients are evenly distributed.
Lay out a sheet of foil and arrange the bacon slices in an overlapping pattern to form a rectangle.
Stretching the bacon slightly helps it cover the stuffing evenly.
Spread half of the stuffing mixture evenly over the bacon, leaving a border around the edges. Sprinkle half of the cranberries on top.
Pressing the stuffing gently ensures it holds together during rolling.
Using the foil to assist, roll the bacon and stuffing into a log shape. Repeat with the remaining ingredients to make a second log.
Rolling tightly prevents the stuffing from falling apart.
Wrap each log in greased foil and place on a roasting tin.
Greasing the foil prevents sticking and makes unwrapping easier.
Preheat the oven to 190°C (375°F). Roast the logs in the foil for 45 minutes, then unwrap and roast for an additional 15 minutes to crisp the bacon.
Draining excess juices before the final roasting step ensures crispy bacon.
Slice the rolls and serve warm. Enjoy your festive creation!
Serve with a side of cranberry sauce for an extra burst of flavor.
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