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  1. Add sausage meat, steak mince, smoked paprika, paprika, onion granules, garlic granules, salt and pepper to a food processor
  2. Process until mince clumps together and is smoother
  3. Pinch a little bit of meat between your fingers, fry it and taste it, then adjust seasonings as needed, and repeat this until you are happy with the flavour of the sausage
  4. Tip meat onto a large rectangle of clingfilm and shape into large sausage
  5. Roll up cingfilm, twisting the ends and tying to seal
  6. Lower into a large pan of simmering water 
  7. Remove from water after about 10 minutes – the sausage should be firmer now
  8. Wrap sausage in bacon slices and cook on a griddle pan on a low heat, turning regularly, this should take 10-15 minutes
  9. Once browned on all sides, oven bake on 200°C for a further 15 minutes or until sausage is cooked through

Top Tips:

  • Don’t overprocess the meat, or it will be more of a paste and too difficult to work with
  • Make sure to wrap the sausage tightly in the clingfilm and that the ends are secure
  • You will need a fairly large pan to fit the sausage in! Although it is okay to bend the sausage a little, as we did
  • Equally, you will need fairly big utensils so that you don’t break your sausage whenever you move it!