Glazed Bacon-wrapped Pork Sausages with Crispy Cheese Potato Skins
This is a complete meal for four, which has a great deal going for it in terms of child appeal yet, at the same time, will be equally appreciated by young-at-heart adults. Basically it's bacon, sausage, tomatoes and potatoes but with a different twist – the kind of meal that, once you get hooked on it, could become a regular staple. It's dead simple, all gets cooked in one oven, takes little more than 30 minutes to prepare and I don't think you'll have any problems serving it to anyone within an age range of three to 103!
|1 x 450 g pack pork chipolata sausages|
|1 heaped dessertspoon Dijon mustard|
|1 heaped dessertspoon French coarse-grain mustard|
|16 rashers dry-cure streaky bacon, de-rinded|
|1 level dessertspoon demerara sugar|
|1 x 200 g tub soft cheese, such as Philadelphia or Creamery Light|
|1 x 100 g pack trimmed salad onions, finely sliced|
|1 egg yolk|
|1 x 284 g pack frozen American-style potato skins|
|1 oz (25 g) parmesan cheese|
|4 large tomatoes|
|salt and freshly milled black pepper|
|Pre-heat the oven to gas mark 7, 425°F (220° C).|
|Need help with conversions?|
You will also need two solid roasting tins measuring 10 x 14 inches (25 x 35 cm).
This recipe first appeared in Sainsbury's Magazine.
Begin by preparing the sausages. First measure the mustards into a bowl, mix well, then spread out each bacon rasher on a flat board and run the back of the blade of a knife firmly all along it to stretch it out as far as possible. Then spread each rasher lightly with mustard and wrap it around a sausage, starting at one end and curling it round and round to cover the entire length.
After that, mix the remaining mustard with the demerara sugar and brush some of this over the bacon. Now place the sausages on a baking tray, about 1 inch (2.5 cm) apart, then pop them into the oven on a high shelf and put a timer on for 10 minutes.
Meanwhile, in another bowl, combine the soft cheese, sliced salad onions and egg yolk, mixing thoroughly and seasoning well with salt and pepper. Then spread the mixture thickly over the potato skins (no need to defrost them), finishing off with a sprinkling of parmesan. Now arrange these on the other baking tray, then, finally, take a slice off the rounded end of each tomato, season, then spread the rest of the mustard over each one.
As soon as the 10 minutes is up, place the tomatoes alongside the sausages, then place the tray of potato skins on the shelf underneath. Now give everything another 10 minutes' timing.
Then swap the trays around, putting the potatoes on the higher shelf, give everything another 10 minutes' cooking and after that, supper for four will be ready to serve, garnished with sprigs of watercress if you like.
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