Cranberry & Sausage Stuffing Logs (Oamc)

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cooking apples, peeled, cored, chopped (approx 140/5oz each,such as Bramley or Granny Smith)
• 3 (450 g) packages good-quality pork sausage, casings removed
• salt, to taste
• pepper, to taste
• 1 bunch fresh parsley, roughly chopped
• 1 bunch fresh sage, leaves roughly chopped
• 1 bunch fresh thyme, leaves stripped
• 1 large egg
• 100 g fresh white breadcrumbs
• 175 g fresh cranberries or 175 g frozen cranberries
• 24 slices streaky bacon (American style bacon strips)
• butter, for greasing

1. Heat the oil in a large frying pan, saute the onion until softened (about 5 min).
2. Squeeze the sausage meat from the sausages into a large bowl, then add all of the other ingredients (including the onions),EXCEPT the cranberries and streaky bacon, seasoning well; mix together well by hand.
3. (Weigh out 450g of the stuffing and mix a handful of the cranberries into it, then pack this up to use as stuffing for a turkey or to bake on its own. The rest will be used to make the two stuffing rolls).
4. To assemble each roll, butter and season a large sheet of foil. Stretch out the bacon rashers slightly with the back of a kitchen knife, then overlap 12 rashers on the foil making a big flat rectangle of bacon strips.
5. Spoon half of the stuffing mix evenly over the bacon, leaving a border of about 3cm. Scatter with half the cranberries, then pat the down with your fingers.
6. Tuck the long edges of the bacon over the stuffing; then, using the foil to help, roll the stuffing up into a log shape. Repeat to make a second roll. If you like things neat and tidy, you can also using a few pieces of kitchen twine to help hold the roll together.
7. Seal each log in greased foil.
8. (At this point you can freeze your logs up to 1 month. Thaw before serving and cook up to 1 day in advance, reheat before serving,or just roast on the day you are serving).
9. Heat oven to 190C/fan 170C/gas 5. Put the foil-wrapped rolls onto a roasting tin and roast for 45 minutes Unwrap, draining off any juice, then finish roasting for 15 mins until the bacon is crisp.
10. OAMC instructions:The rolls can be prepared up to 2 days ahead and kept, raw, in the fridge, or frozen for up to 1 month. Roast up to 1 day ahead, then reheat, wrapped in foil, for 30 mins while the turkey rests and your vegetables finish cooking. The third portion can be baked in a casserole using the same temp/times as the logs.

olive oil, onion, cooking apples, pork sausage, salt, pepper, parsley, fresh sage, thyme, egg, fresh white breadcrumbs, fresh cranberries, bacon, butter

Taken from www.food.com/recipe/cranberry-sausage-stuffing-logs-oamc-341056 (may not work)