Name: Pork sausage roll
Yield: 6 servings
Cuisine: Bake
Ingredients: breadcrumbs dried; 1.00 kg sausages pork, casings removed; 1.00 onion grated; 5.00 ml dried sage; salt and freshly ground black pepper; 1.00 green pepper large, cubed; 2.00 garlic cloves, crushed; 1.00 onion finely chopped; oil; fresh sage finely chopped

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Ingredients (10)

	breadcrumbs — dried
1.00 kg	sausages — pork, casings removed
1.00	onion — grated
5.00 ml	dried sage
	salt and freshly ground black pepper

FILLING

1.00	green pepper — large, cubed
2.00	garlic — cloves, crushed
1.00	onion — finely chopped
	oil
	fresh sage — finely chopped

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Method:

Preheat the oven to 180 ºC (350 ºF). Sprinkle a fairly thick layer of dried breadcrumbs over a large sheet of aluminium foil, leaving an uncovered edge of about 3 cm all the way around. Blend the sausage meat and onion together and season with sage, salt and black pepper to taste. Press the mixture on top of the breadcrumbs, shaping it into a rectangle about 1,5 cm thick. Sauté the green pepper, garlic and onion in a little heated oil until soft and translucent. Season with sage and salt and pepper. Spoon the mixture on top of the layer of meat. Carefully roll the meat rectangle up lengthways, like a Swiss roll, using the aluminium foil to make it easier. Wrap the meat roll tightly in the aluminium foil and place it on a baking sheet. Bake for about 1 hour or until the roll is done in the centre. Turn the roll over halfway through the baking time. Serve hot with vegetables. Serves 6.
VARIATION
Use chopped apple instead of green pepper.