I had been wanting to make this roll ever since I saved the page of the December 2007 BBC Good Food magazine issue, it shows tremendous and the ingredients felt perfect, look for yourself. I finally made it for this 2013 Christmas Eve and it turned out delicious, and yes I made several changes so it would be much easier to make and maybe prettier..? I don't know you will be the judge of that.
Ingredients
- 1 tablespoon olive oil
- 1 onion, finelly chopped
- 2 apples, sweet and tart, peeled and cored
- 3 pounds pork sausage meat
- 400 grams vacuum-packed chestnuts, chopped and sauteed in one tablespoon of hot browned butter, not burned
- 1 big handful flat parsley leaves, chopped
- 2 heaping tablespoons thyme leaves, chopped
- 2 heaping tablespoons of sage, chopped
- 1 egg, beaten
- 1/2 cup corn flour
- 1/2 cup beef broth
- 1 1/2 cups prepared cranberry-orange relish
- 24 slices of thin cut bacon
- salt and pepper to taste, remember pork will be seasoned
- hot sauce if desired to taste
Instructions
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In a large frying pan heat the oil and sauté the onions until a little bit golden.
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Chop apples in small pieces, food processor.
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Place pork meat in a large bowl with sauteed onions, apples and all the other ingredients except cranberries and bacon.
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Using your hands, mix all ingredients they incorporated.
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Place a large sheet of aluminum paper on the counter and place 12 of the 24 slices of bacon, each overlapping the other and streching them a little so as to make them a little longer.
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In the middle of the bacon slices, form a roll with half the pork mixture as shown:
Preheat oven to 350F
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Begin to cover the roll with the bacon like this:
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Cover it totally and close ends by adjusting and moving the bacon. Cover the roll with foil paper:
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Repeat procedure to make a second roll and bake them both or freeze one.
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Place rolls in a baking, placing the open bacon covered side of the roll facing the bottom of the tray and bake for 40 to 45 minutes or until internal temperature has reached 130 degrees.
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Remove from oven and carefully remove the foil paper leaving all the juices in the pan.
Return uncovered rolls to the oven and bake for additional 10 to 15 minutes or until bacon toasts:
Cooking Time
It takes about 30 minutes to prepare and an hour to bake.
Notes
- It is very easy to make and shows beautifully.
- The original recipe calls for breadcrumbs; I substituted those for corn flour and beef broth, to mimic a little the texture and the moistness.
- Recipe can easily be divided in half.
- I will accompany it next time with a Red Rechicken Salad, (we joke in Spanish by saying rechiken, or repollo meaning cabbage, which is a bad translation of repollo, pollo is chicken..:) anyway... jummy jummy salad!