Bacon & Chipolata Stuffing Bomb
Here’s a twist on the standard fatty recipe, which makes a great side dish for chicken or Christmas turkey, using sage and onion stuffing with chipolatas as the filling, all wrapped with a delicious bacon weave.
Ingredients
SERVES 6 as a side dish
12 thick and long streaky bacon rashers
6 chipolatas
STUFFING
100g butter
2 tbsp olive oil
2 large onions, chopped
200g fresh breadcrumbs
2 tbsp chopped fresh sage
Sea salt and freshly ground black pepper
Method
1. First make the stuffing. Heat the butter and oil in a saucepan over a medium heat. Add the onion and cook for 5 minutes, stirring regularly, until softened. Stir in the breadcrumbs and sage, season then leave to cool.
2. To assemble the bomb, place 6 rashers of bacon vertically, side-by-side, on a chopping board. Interlace the remaining 6 rashers horizontally to make a square lattice or ‘bacon weave’.
3. Put half the stuffing widthways along the middle of the bacon weave and lay the chipolatas on top.
4. Put the rest of the stuffing on top of the chipolatas.
5. Carefully and tightly roll the weave, encasing the filling, into a cylinder shape with the join at the bottom.
6. Set up your BBQ to cook indirectly at around 150°C.
7. Place the bomb in a grilling basket, seam-side down, and cook for 60 minutes, until the bacon is crisp and the internal temperature reaches 75°C.
More Recipes Ideas from Jon Finch
Method
1. First make the stuffing. Heat the butter and oil in a saucepan over a medium heat. Add the onion and cook for 5 minutes, stirring regularly, until softened. Stir in the breadcrumbs and sage, season then leave to cool.
2. To assemble the bomb, place 6 rashers of bacon vertically, side-by-side, on a chopping board. Interlace the remaining 6 rashers horizontally to make a square lattice or ‘bacon weave’.
3. Put half the stuffing widthways along the middle of the bacon weave and lay the chipolatas on top.
4. Put the rest of the stuffing on top of the chipolatas.
5. Carefully and tightly roll the weave, encasing the filling, into a cylinder shape with the join at the bottom.
6. Set up your BBQ to cook indirectly at around 150°C.
7. Place the bomb in a grilling basket, seam-side down, and cook for 60 minutes, until the bacon is crisp and the internal temperature reaches 75°C.
