Bacon Sausages

Here’s a clever way to make sausages at home with no casings or special equipment: let bacon be the wrapper. Seasoned beef mince gets rolled inside overlapping strips of bacon, using cling wrap to shape it into a tight log, then tied with string and fried whole.

The seasoning is what gives it character. Beyond salt and pepper, ground clove and coriander seed lend a warm, fragrant, almost old-world spice that lifts the beef well past a plain burger blend. An egg yolk binds the mince so the sausage holds together as it cooks.

Frying the whole log slowly over low heat is the key. It lets the bacon crisp and render while the beef mince cooks all the way through, without scorching the outside before the center is done. Once cooked and cooled slightly, you cut it into smaller sausages and pull out the string.

Naturally low in carbs, it’s a hearty plate with mashed potatoes and gravy, or sliced over a salad.

Pro Tips

• Overlap the bacon strips by a few millimeters so the wrapper holds together.
• Roll it tight in cling wrap first to compact the log, then remove the wrap before frying.
• Fry low and slow so the mince cooks through before the bacon burns.
• Let it rest a minute before slicing so it holds its shape.

Variations

• Mix in grated onion, garlic or a little Worcestershire.
• Use pork or lamb mince in place of beef.
• Add chopped herbs or chili flakes to the mixture.