Small handful sage, leaves picked and roughly chopped, see intro
75g
dried apricots, finely chopped
150g
sourdough bread, cut into 1cm pieces
1
medium egg, beaten
450g
pork sausagemeat
16
rashers smoked streaky bacon
Directions
Step 1Preheat oven to 190°C (170°C fan) mark 5. Coarsely grate the onion into a large bowl using a box grater. Mix in the crushed garlic, clementine zest, sage, apricots, bread pieces, egg, sausagemeat and some seasoning.
Step 2Spoon the mixture into a rough 2 litre ovenproof serving dish, pressing down to level. Slice the bacon rashers in 1/2, to make 32 shorter rashers. Roll each rasher up tightly and arrange on top of the sausage mixture.
Step 3Cook for 30-35min, or until the bacon rolls are golden and the stuffing is piping hot. Serve immediately.
GET AHEAD Prepare to end of step 2 up to a day ahead. Cover and chill. Complete recipe to serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
