You Will Need:

Main dish

3 T (45 ml) butter
1 medium onion, finely chopped
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
2 cloves garlic, finely chopped
1 x 100 g Ina Paarman’s Poultry Stuffing Mix
500 g pork sausages, skinned
1 egg
½ cup (125 ml) water
1 lemon, zested
1 T (15 ml) fresh lemon juice
50 g cashews or pecans, roughly chopped
250 g back bacon
olive oil

Main dish

3 T (45 ml) butter
1 medium onion, finely chopped
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
2 cloves garlic, finely chopped
1 x 100 g Ina Paarman’s Poultry Stuffing Mix
500 g pork sausages, skinned
1 egg
½ cup (125 ml) water
1 lemon, zested
1 T (15 ml) fresh lemon juice
50 g cashews or pecans, roughly chopped
250 g back bacon
olive oil

Method:

Melt the butter over medium/high heat in a frying pan.

Add the onion seasoned with Green Onion Seasoning.

Stir-fry until just beginning to brown.

Add garlic and stir-fry for 1 minute.

Add the dry Stuffing Mix and stir through.

Decant into a medium size mixing bowl.

Add the sausage meat and mix it in with a small knife.

Beat the egg with the water and lemon juice.

Add to pork stuffing mixture.

Add nuts and lemon zest and stir through.

Leave to stand while pre-heating the oven and preparing the bacon.

Adjust the oven rack to the middle position and preheat to 180 °C.

Lay the bacon strips on a length of baking paper overlapping slightly and alternating top to bottom (see pic).

Lay a second sheet of baking paper (cut to size) over the bacon and roll with a rolling pin over the top sheet to stretch the bacon.

Remove top layer of baking paper.

Spoon stuffing on the stretched bacon and shape into a log.

Wrap the bacon around the stuffing (see pic). Turn so that the join is at the bottom. Refrigerate overnight or bake straight away.

Brush with a little olive oil and bake for 20 - 25 minutes. Remove from the oven. Leave the stuffing roll on the tray to cool.

Can be served, warm or at room temperature, cut into slices.

Delicious with our Peach Apricot Chutney.