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1
this would make three rolls.
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2
You could use one without the bacon for stuffing either chicken ,pork joint or turkey.
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3
You would only need 24 rashers of bacon.
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4
This can be made two days ahead and kept raw in fridge or for a month im the freezer.
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5
Or you can eat two hot and eat the otherone when cool on a sandwich.
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6
Heat oil in large frying pan ,gently fry onions for 5 minutes until soft.
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7
Finely chop the apples ,
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8
Squeeze the sausagemeat (or season mince well) and put into a large bowl,add all the other ingredients exept cranberries and bacon.
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9
Season well.
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10
Get your hands in and mix well.
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11
If you are using for stuffing weigh out 1lb of the mix and add a handful of cranberries to it and set aside, refrigerate or freeze until needed.
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12
To assemble, butter and season a large sheet of foil Stretch the bacon with the back of a knife until nearly double in length.Overlap the 12 rashers on the foil.Spoon half of the remaining mixture evenly over bacon, leaving a border of about 1inch.
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13
Scatter with half the cranberries and gently pat in.
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14
Turn the long edges over if the bacon over the stuffing,using the foil to help make it into log shape.Repeat to make second one.
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15
Heat oven to 190C/fan170C/Gas 5.Put the foil wrapped parcels onto a roasting tin and roast for about 45minutes.Unwrap ,draining off any juice,then finish roasting until bacon is crisp.
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16
this will make two or three rolls ,each cuts into 8 slices.
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17
use as a meatloaf or as slices of stuffing with meatdishes.
