1st & 2nd July 2017. Bristol Harbourside.

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Bacon & Chipolata Bomb

A great side dish for chicken or for Christmas day turkey. 

INGREDIENTS

14 thick streaky bacon rashers
6 chipolata sausages

For the stuffing

100g butter
2 tbsp olive oil
2 large onions, chopped
200g fresh breadcrumbs
2 tbsp chopped fresh sage
Salt and freshly ground black pepper

 

METHOD

To make the stuffing, heat the butter and oil in a saucepan over a medium heat. Add the onions and cook, stirring, for 5 minutes until softened. Stir in the breadcrumbs and sage, season, then leave to cool.

To assemble the bomb, place 7 rashers of bacon vertically, side by side, on a chopping board. Interlace the remaining 7 bacon rashers horizontally to make a square lattice or ‘bacon weave’

baconchipolatabpmb

Spoon half the stuffing mixture widthways across the middle of the lattice; lay the chipolatas on top.

Spoon the rest of the stuffing mixture on top of the chipolatas in an even layer.

Carefully and tightly roll the bacon weave, encasing the filling, into a cylinder shape with the join underneath.

Set up your BBQ to cook indirectly at a medium heat, around 150°C.

Place the bomb in a roasting tin, seam-side down, and cook on the BBQ for 30 minutes or until firm and it holds its shape.

Remove the bomb from the tray and place directly on the grill rack for a further 30 minutes or until the bacon is crisp and the internal temperature hits 75°C.

Serve cut into thick slices.