INGREDIENTS:
- 1 onion, chopped (about 3/4 c.)
- 2 tbsps. butter plus extra for greasing
- 1/3 c. grated processed cheese
- 500 gms. minced pork
- 3 fresh sausages , 225 gms.
- 3/4 c. chopped chorizos
- 2 eggs
- 1/2 c. fresh breadcrumbs
- 1 tbsp. sherry
- 1 tsp. fine salt
- 1 tbsp. sugar
- 2 tbsps. sweet pickle relish
- 1/2 c. sultanas or raisins
- 16 rashers of smoked streaky bacon
INSTRUCTIONS:
- Put the chopped onions and 2 tbsps. of butter in a bowl. Microwave for 2 minutes until the onions are soft and translucent. You may cook this in a pan on the stove top if you prefer.
- Add the grated cheese and stir until melted.
- Put the minced pork in a mixing bowl. Peel off the sausages and add the meat to the pork together with the rest of the ingredients except for the bacon rashers.
- Mix all of the ingredients thoroughly. Check the seasonings by cooking a spoonful of the mixture in a small bowl for 30 seconds in the microwave. Season to taste if needed. The seasonings I've used in this recipe was just right for me but ingredients such as sausages, chorizo and cheese vary in degree of saltiness so will affect the taste of your mixture. The bacon also has salt in it so it is better to under salt your mixture a little bit.
- Refrigerate the mixture for an hour to firm it up and let the flavours develop.
- You will need kitchen foil and greaseproof/baking paper for wrapping.
- Lay a sheet of foil on a board or tray. Top with a sheet of greaseproof paper. Grease the paper well with softened butter.
- Arrange four bacon rashers side by side on the paper. Divide the meat mixture into four equal portions. Scoop out a portion of meat on the short end of the bacon strips and form into a log.
- Using the paper, roll the bacon around the log.
- Put the finished log in the middle of the paper and let the short ends meet. Roll the paper around the log.
- Wrap the log in foil and twist one end to seal. Stand the roll on the sealed end and give it a few gentle taps to expel air before sealing the remaining end.
- Lay on a baking tray with a rack. Pour water on the tray and bake the rolls on the rack for 50 minutes. Peel off the wrapper and bake the rolls for a further 10 to 15 to brown the bacon.
- Let rest for 20 minutes before slicing. Serve with ketchup.
Source: Adora's box
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