With as many names as there are regions of the UK, these are a delicious accompaniment to a roast dinner. They are simple to make but the difficulty for people who are benzoate intolerant comes in locating safe sausages.
Traditionally pork sausagemeat is used but there isn’t a safe commercially manufactured pork sausage that I have found.
I recommend either:
Purchasing Tesco’s Butcher’s Choice Beef Sausages or another safe sausage (look for beef sausages or sausages made from poultry, lamb or venison, rather than those which contain any pork)
Or, getting some sausages specially made for you by a butcher
Or, making your own sausagemeat – there are lots of recipes and methods available on the internet for sausage making using all sorts of ingredients
Bacon – you need streaky bacon rather than the usual back bacon, preferably a good quality smoked bacon made using real smoke rather than smoke flavouring.
- De-skin your sausages if you have bought a standard packet, or skip to point 2 if you just have sausage meat
- Shape your sausage meat into rolls about 4 to 6 centimetres long and about 2 centimetres in diameter
- Cut your bacon into short lengths
- Roll the sausage meat in the bacon and fasten the bacon with a cocktail stick to keep it together. Push any extra meat that extrudes from the end of the bacon back into its ‘kilt’.
- Roast for about 20 to 30 minutes in a hot oven. They can be pre-cooked if desired and heated up for around 10 to 15 minutes prior to serving.