So good it could almost be classed as a local delicacy, stuffed bacon rolls are simple, cheap and delicious! There’s no big secret to them other than to make sure you use a breadcrumb stuffing. Below is a great way to make this using shop bought dry stuffing.
To make stuffed bacon rolls you will need:
Bacon (10 slices)
For the stuffing you will need:
200g Stuffing mix (I use Paxo sage and onion)
2 slices bread made into breadcrumbs (use a grater or a food processor to do this easily)
1 white onion (diced)
1 tablespoon butter or margarine
1 vegetable stock cube
Place the stuffing mix, breadcrumbs and diced onion into a large bowl and roughly mix them together.
Add a tablespoon of margarine.
Dissolve your stock cube in about 200ml of boiling water.
Add the stock to the stuffing mixture. The margarine will melt and you should stir the mixture until it becomes wet enough to stick together. Add more hot water as required until you achieve this consistency.
When your are happy that you can form your stuffing into a ball, you are ready to start filling your bacon.
Take two slices of bacon and lay them overlapping, with the rind to the outside edge. This will help the bacon roll keep it’s form while cooking. Add 2 or 3 heaped tablespoons of the stuffing mixture to the end section of the bacon.
Then roll the stuffing into the bacon. You should be able to make about 5 of these using the quantities I have given. Place them seam down on a lined baking tray after you have rolled them.
Preheat your oven to 180 degrees and cook the bacon rolls for 30 – 40 minutes, until the bacon is crispy.
I served mine with roast new potatoes, steamed carrots and gravy. They can also be eaten cold as a snack.