Ingredients
• 16 rashers middle bacon, rind removed
• 10 thick pork and fennel sausages, skin removed
• 3 tsp peri-peri seasoning
• ½ cup bacon chips
• 2 cups barbecue sauce
• Coleslaw, to serve
Note: Allow 3 hours chilling time
Method
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Lay a sheet of baking paper on a flat work surface. Lay 9 bacon rashers, side by side, on paper. Weave through remaining 7 rashers to create a grid. Spread sausage filling over bacon, leaving a 10cm margin along 1 long edge.
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Spread peri-peri seasoning, bacon chips and ½ the barbecue sauce over sausage mixture.
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Roll up tightly, starting from long end with short margin, finishing at end with 10cm margin. Secure at intervals with butcher’s twine. Wrap tightly in 2 layers foil. Refrigerate for 3 hours or until firm.
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Preheat oven or hooded barbecue to 180°C. Put roll on a wire rack in a large roasting pan. Bake or barbecue, with lid down, for 30 minutes or until firm.
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Preheat griddle or griddle plate to medium-low. Remove foil from roll, add to griddle and cook, turning often, for 10 minutes or until bacon is crisp.
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Heat remaining barbecue sauce in a small saucepan over a low heat until warm Return roll to wire rack, and begin brushing with warm barbecue sauce, baking for 3 minutes between each brushing, until a glossy lacquer forms.
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Carve and serve bacon roll with coleslaw on the side.