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
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.
Spread peri-peri seasoning, bacon chips and ½ the barbecue sauce over sausage mixture.
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.
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.
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.
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.
Carve and serve bacon roll with coleslaw on the side.