FESTIVE FEELS

Sausage parcels


Is it just me or are we always seemingly waiting for stuff or times or events? I went food shopping today and saw a Christmas countdown display and there was Christmas songs playing in the shops. 

Now I am of the mindset the festivities shouldn't start before the first but being a December baby I always make my family wait until after my birthday to celebrate... harsh and bratty I know. I don't mind introducing Christmas flavours early though.

One thing that I love about food shopping over the holidays is that you can get sausage meat in tubes... WIN. Usually I go to the effort of buying regular sausages and squeezing them out of the skin but Bury market has once again come up trumps for me.

I am not a fan of bacon traditionally as I find it too salty and all round too porky for my tastes buuut this particular recipe may just be making me a convert. It is beyond simple too. I serve my parcels up with some roasted parsnip and pumpkin puree as the sweetness works really well with the saltiness of the bacon and ties it all together. But it works just as well with creamy mash and lashings of gravy. Definitely worth a try!
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INGREDIENTS - makes 6
400g sausage meat
6 rashers of streaky bacon
6 sprigs thyme

METHOD
1. Preheat the oven to 180oc
2. Roll the sausage meat into a log shape roughly 5cm wide and cling film. Pop in the freezer for 20mins to help it hold its shape
3. Press out the strips of bacon firmly to make them wider
4. Take the sausage meat out of the freezer and split into 6 even portions
5. Place the sausage meat into the bacon and wrap it round then pierce through with the thyme to secure and add flavour. Repeat with the remaining 5 parcels
6. Add the zest of half an orange over the top of your parcels then bake in an ovenproof dish for 40-45 minutes 

Enjoy : ) x

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