Name Bacon Coils


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* 750 g (1 1/2 lb) streaky bacon, rinded
* 2 tablespoons wholegrain mustard
* 375 g (12 oz) sausagemeat
* 2 tablespoons finely chopped parsley
* 2 tablespoons finely chopped chives
* 2 anchovy fillets, pounded to a paste
* pepper

1. Lay the bacon rashers on a flat work surface and stretch each one slightly with the back of a large knife. Sprinkle the bacon generously with freshly ground black pepper, and then spread each rasher with about 1/4 teaspoon of the mustard.
2. Put the sausagemeat in a large bowl, add the parsley, chives and anchovy paste and mix together thoroughly. Spread about 1 tablespoon of the sausagemeat mixture over each rasher of bacon, then roll the slices up tightly and thread on to some bamboo skewers, making sure that the end of each bacon coil is held securely by the skewer.
3. Cook the bacon coils on an oiled grid over hot coals on a preheated barbecue for 20 minutes, turning the skewers every 5 minutes.

Makes: 25

Note: They can be made in advance, then kept chilled and covered. Bring to room temperature before cooking them.

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