Serves at least 4, but that’s allowing for three full sized sausages each, and even I admit that may be a little excessive. Maybe. For the full shopping list, see here.
12 sausages, £1.20 (Woodside Farms at Tesco)
200g cooking bacon, rashers only, 30p (75p/500g, Woodside Farms at Tesco)
1 tbsp cranberry sauce, 4p (49p/200g, Tesco)
First separate your cooking bacon out into ‘rashers, chunks and scraps’. You want the rashers for this, but some of the more substantial scraps will do as well. The chunks work well in stews and casseroles, and the scraps in pasta sauces and in with your sprouts.
Brush each sausage with a little cranberry sauce – this helps the bacon stick to it and stops runaway blankets, and also imparts a note of sweetness that’s delightfully pleasant and unexpected.
Wrap a rasher (or substantial scrap or two) around each sausage, and place snugly in a small roasting dish, side by side. If you pack them in tightly, they are less likely to unravel, so you can get away with using scrappier pieces of bacon here.
Cook in the centre of the oven at 190C for 50 minutes – to save space, I stuff mine around the outside of the chicken or turkey, which means all the sausage, bacon and meat juices pool in the bottom of the one dish, ready to be poured either into the gravy, or into a jar in the fridge for a starter for a rich stock or soup base.
A version of this menu was originally devised and developed for The St Giles Trust Pantry, registered charity number 801355. You can support their vital work by texting PANTRY to 70460 to donate £5.
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