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Sausage & Bacon Stuffing Log

If you want to take your Christmas dinner/Sunday Roast to a whole new level then this will go a long way getting you there. It is a little more work than you would usually put into stuffing but it really is well worth it.

If freezing – The best time to freeze this is just after you wrap it in bacon and cling film. To cook – place on a plate then defrost for 24 hours in your fridge. Then follow the cooking instructions in the recipe below.

Watch my easy to follow video below to make cooking this dish even easier.

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300g fresh breadcrumbs or 6-8 slices of bread made into breadcrumbs, I like to remove the crust

750g – 1kg fresh sausage meat

1 onion, chopped

2 garlic cloves, chopped or 1 tsp garlic paste

150g butter

1 tsp oil

nice few twists of a black pepper mill and pinch of salt

1/2 pack of the BiaMaith Christmas stuffing mic or 1.5tbsp dried sage or 25 fresh leaves, chopped

8 – 10 smoked rashers



Melt the butter and oil in a pot then add the chopped onion and cook on a low heat, without colouring, until soft


Add the garlic and mix well then add the black pepper and salt if using it followed by the BiaMaith Stuffing seasoning or fresh or dried sage, then breadcrumbs, then give it all a good mix and cook for 5 minutes or so


I will try explain it as best I can, though I think it is best you watch my video to see how to make the roll. 


lay two pieces of cling film side by side so they overlap by about 1 inch or so, they should be around the length of your lower arm.


Lay the rashers on the cling film so the join runs along the centre of all the rashers ( I hope this makes sense, if not my videos explains it perfectly,  you can skip towards the end if you just need to see this bit.


Place the cooled, but not cold, stuffing along the rashers and spread it evenly


Take one side of the cling film and roll so the rasher wraps around the stuffing removing the cling film as you go so it remains on the outside. Once rolled, take both ends then twist these in opposite directions so the roll starts to compress and take a cylinder shape. The more you twist the tighter the cylinder and less chance of it breaking apart when cooking


You can heat some oil in a pan then, start where the rashers join, lightly colour each side before placing on a greaseproof paper lined baking tin and baking at 180C or GM4 for 45 minutes to 1 hour. You can also skip frying it first and simply pop it into your oven for the same amount of time


Slice and serve with your favourite roast or between slices of turkey and ham

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