Bacon Wrapped Turkey and Parmesan Sausages

  • Bacon Wrapped Turkey and Parmesan Sausages

Bacon Wrapped Turkey and Parmesan Sausages


Photographer M Holl "The Dominion"
(makes 18-20 cocktail serves)

Turkey mince is available in selected Countdown, Pak ‘n Save, New World stores and speciality food stores.


1 tablespoon olive oil

1/3 medium sized onion, finely chopped)

1 clove garlic (crushed)

300g turkey mince

30g Parmesan {roughly grated}

1/2 teaspoon finely grated lime zest

1/4 teaspoon finely chopped red chilli

1 tablespoon finely chopped Italian parsley leaves

1/2 teaspoon finely chopped thyme leaves

1 teaspoon flaky sea salt

1/4 teaspoon freshly ground black pepper

150g-170g (9-10) bacon rashers (halved widthwise)

2 limes (halved)


· Place oil into a small, heavy-based frypan set over medium heat. Add onion and cook for 4-5 minutes, stirring regularly until onion is soft and translucent.

· Add garlic and cook for a further minute. Remove from heat, transfer to a large bowl and cool completely.

· Add turkey mince, Parmesan, zest, chilli, parsley, thyme, salt and pepper. Mix well to combine.

· Roll turkey mixture into 18g-20g sausages and wrap a strip of bacon once around each sausage with ends of bacon slightly overlapping. Transfer to a lightly greased low-sided roasting tray.

· Proceed to cook, or cover and place in refrigerator for up to two days.

· Preheat oven to 200°C. Place into preheated oven and cook for 9-10 minutes or until bacon is beginning to colour, and when the tip of a knife inserted into sausage produces clear juices.

· Remove from oven. Squeeze lime over sausages, season with salt and pepper and accompany with Cranberry Chutney.

Cranberry Chutney

(makes 875ml)


500g frozen cranberries (defrosted)

160g (1) apple (peeled, cored and diced)

3/4 cup white vinegar

1/2 cup mixed peel

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon dry mustard powder

2 cups brown sugar


· In a large non-reactive saucepan place cranberries, apple, brown sugar, vinegar, peel, salt, ginger, cloves, all spice and mustard, and stir to combine.

· Place over a low heat and cook while stirring until sugar is dissolved.

· Simmer for 20-25 minutes or until chutney is thick and remaining liquids are syrupy. {A SimmerMat will help this process immensely.}

· Pour into hot sterilised jars and seal with sterilised lids.

· Store in pantry for up to a year.