We are delighted to have received this fantastic recipe from Celebrity Chef Shane Smith. Chef Shane has added a “Christmas” twist to our Apple & Cranberry Sausages.

Makes 14

2 tbsp oil
2 tbsp butter
1 medium onion, chopped
500g Barry Johns Apple & Cranberry sausage meat
70g breadcrumbs
7 slices of streaky bacon

Preheat your oven to 200C/180C fan/ 400F/Gas 6.
Add the oil and butter to a pan and heat until the butter has melted.
To this add the chopped onions and cook for 5 minutes until they are soft and translucent. Set aside to cool.
In a mixing bowl, add the Barry Johns Apple & Cranberry sausage meat, breadcrumbs and the cooled cooked onions.
Mix together and roll into 14 balls.
Cut your streaky bacon into strips and wrap each stuffing ball.
Place these on a roasting tray and pop into the hot oven and bake for 30/35 minutes.
Remove and allow to cool slightly before serving