Sausage and bacon roly poly recipe

  • Serves 6
  • 15 mins to prepare and 50 mins to cook
  • 620 calories / serving
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Preheat oven to gas 4, 180ºC, 350ºF. Place flour and suet into a bowl and mix together. Add sufficient cold water to bind the mixture together (approx 200ml). Using a spoon or your hand, pull the pastry together and form into a ball. Place on a floured board. Roll out to about the size of a baking sheet (about 30 x 25 cm).  

Slit the skin of each sausage lengthways and remove the sausagemeat. Place in a large bowl. Add the bacon, apple, apple sauce and sage and mix well together.  

Spread the sausagemeat onto the pastry covering all the pastry in a single layer. Position the longest edge towards you and carefully roll up (like a Swiss roll). Tuck in and seal the pastry at each end and lightly shape into a ’roll’.  

Line a baking sheet with nonstick baking paper and place onto it the ‘roll’. Bake in a preheated oven for about 45 - 50 minutes until crunchy and golden (cooking juices will collect on the tray, carefully pour away at the end of cooking). Allow to cool slightly before cutting into thick slices to serve. Delicious served hot or cold.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 300g(10oz) self raising flour
  • 100g(31/2oz) suet
  • 454g traditional pork sausages
  • 4 rashers smoked bacon, roughly chopped
  • 1 large cooking apple, peeled, cored and chopped
  • 1tbsp apple sauce
  • 4 fresh sages leaves, roughly chopped
  • Energy 2590kj 620kcal 31%
  • Fat 41g 59%
  • Saturates 18g 90%
  • Sugars 7g 8%
  • Salt 2.3g 38%

of the reference intake
Carbohydrate 52g Protein 14.2g Fibre 3.6g


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