By stretching the bacon you achieve a much thinner layer of bacon around the roll as well as the rasher being much easier to mould or roll into shape.

Ingredients

• 1 kg sausage meat

Stuffing

• 1 courgette, trimmed and grated
• 100 grams mushrooms, diced
• 1 small onion, peeled and grated or finely chopped or 6 spring onions
• 1 egg
• 1 cup fresh white breadcrumbs
• ½ tsp salt and pepper
• 1 tsp curry powder
• 8 rashers streaky bacon, rind removed (optional)

Method

1. Roll the sausage meat out between 2 layers of plastic wrap to form a rectangle 22cm x 18cm. Remove the top layer of plastic.
2. Mix together the courgette, mushrooms, onion, egg, breadcrumbs, salt and pepper and curry powder.
3. Spread this over the sausage meat rectangle, leaving a 3cm edge free along one long edge and 2 shorter edges. Take hold of the plastic wrap along the longest edge and turn over to the other side. Press all ends and edges together and lift away the plastic from the top of the roll (the roll should still be sitting on plastic).
4. If using the bacon, arrange the rashers on top of the sausage roll, slightly overlapping and taking rashers down the sides of the roll. Carefully turn the roll over and bring the rashers around to completely enclose the roll.
5. Bake on a rack at 190ºC for 1-1½ hours. Serve hot or cold with vegetables or salads.