Bacon Bomb Stuffed with Mozzarella and Pepper

Presenting the mighty Bacon Bomb – one of Duncan’s favourite recipes. This can easily be paired up as a meaty side for Sunday roast, a selection of BBQ cuts or even as a quirky accompaniment for Christmas dinner.

You can also be versatile with your fillings. You just need to master that bacon weave.

Ingredients – serves 4

16 rashers of Hepburns smoked streaky bacon.

500g Hepburns Farmhouse Sausages

75g mozzarella

Half red pepper, sliced

Small bunch of parsley, chopped.


Place 8 rashers down onto a board horizontally and fold in half rashers 2, 4, 6, and 8.

Place 1 rasher down the middle vertically and fold the horizontal rashers back over.

Now fold in half rashers 1, 3, 5 and 7 and place another rasher on top vertically before folding back.

Repeat this weaving technique until you have used all up of the bacon and have a nice square lattice.

Now, remove the sausage meat from the skins and mix. Then place the sausage meat in the middle of the square and flatten but do not go completely to the edge.

Sprinkle your additions fillings on top of the sausage meat and then carefully roll up the bacon into a cylinder shape, then wrap up tightly in clingfilm and place in the fridge for an hour.

When ready to cook, heat your oven to 160°C and unwrap the clingfilm. Place onto a baking tray and roast for an hour, until the bacon is crisp.

To serve, cut into thick slices and plate as an accompaniment. Naturally, this pairs up really well with roast pork, chicken and will even go well with your Christmas turkey.

Top tip: Before you start, lay each rasher of bacon down on a board and smooth out with the back of a butter knife. This helps stretch the bacon out and make it more pliable.

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