Pasta, but make it deliciously festive. This is our Finnebrogue twist on pigs in blankets! Large cannelloni with a sausage stuffing mix made from Finnebrogue Naked Pork Sausages, paired with creamy brie and fragrant sage, wrapped in strips of Finnebrogue Naked Smoked Streaky Bacon, nestled in a creamy, cheesy tomato sauce and baked until bubbling. Using a pack of fresh lasagne sheets to create our easy cannelloni, the sausage mix is stuffed inside so it stays juicy during cooking. This is the dish that everyone will be wanting seconds of.
Prep
10 min
Cook
45 min
Serves
4
Difficulty
Easy
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Ingredients
Finnebrogue pork sausages 400 g
fresh lasagne sheets 250 g
brie 100 g (cubed)
onion 1 (chopped)
dried sage 2 tsp
Finnebrogue naked smoked streaky bacon 200 g
tomato passata 500 g
single cream 100 ml
flat leaf parsley 1 handful (chopped)
dried rosemary 1 tsp
Method
Preheat the oven & make the sausage stuffing mix
Preheat the oven to 180°C/160°C fan.
Peel and finely chop the onion. Chop the brie into small cubes. Remove the sausage meat from the Finnebrogue Naked Pork Sausage casings (discard the casings).
In a bowl mix together the sausage meat, half the brie, onion, half the dried sage and most of the flat leaf parsley (keep some parsley back to garnish the dish). Season with salt and pepper.
Assemble the cannelloni
You'll need 8 fresh lasagne sheets. Divide the sausage stuffing mix into 8 equal portions.
Spread a portion of the sausage stuffing mix across the shorter end of each lasagne sheet and roll up. Then wrap each piece in the Smoked Streaky Bacon. Repeat until all are assembled.
Finish & cook the bake
Add the tomato passata to a lightly oiled baking dish, stir in the single cream, and season with salt and pepper. Arrange the cannelloni on top in a single layer. Dot over the rest of the brie. Spoon over some of the tomato sauce from the dish to ensure the cannelloni are all covered.
Cover with foil and bake in the oven for 15 minutes, then take off the foil and bake for another 15 - 20 minutes.
Scatter over the reserved fresh parsley, leave to stand for a few minutes before serving up, then tuck in and enjoy!
