Bacon Wrapped Chicken Roulade with Sausage Stuffing

This dish makes a beautiful centrepiece – tender chicken or turkey breast filled with a savoury stuffing of sausage, greens and bacon, then wrapped in streaky bacon for a crispy, golden finish.

25 mins Prep | 45-60 mins Cook | Serves 4 to 6

Ingredients

For Meat & Stuffing:

• 1 large chicken or turkey breast butterflied and flattened (ask your butcher or see below for how to)
• 3 British Sausage Co. Thick Cumberland or Thick Pork Sausage (casings removed)
• 2 rashers British Smoked Streaky Bacon, diced
• 1 small brown onion (finely diced)
• 1 or 2 leaves of cavolo nero, stem removed (or spinach leaves)
• 1 tsp fresh thyme, finely chopped (or ½ tsp dried)
• Salt and pepper, to taste
• Olive oil or butter, for frying

To Wrap & Roast:

• 4 to 6 rashers British Smoked Streaky Bacon (enough to cover the roll)
• Butcher’s twine or toothpicks (optional)
• Olive oil or melted butter, for brushing

Method

1. Make the Stuffing: Heat a drizzle of olive oil or butter in a frying pan over a low to medium heat. Add the finely diced onion and gently cook for 5 minutes or until translucent. Increase the pan to medium heat and add the thyme, diced bacon and sausages (breaking up the sausage filling with a wooden spoon) and sauté until all ingredients are golden (5–6 mins). Remove from heat and let cool.
   
2. Stuff and Roll: Lay the prepared flattened butterflied breast on a board. Place a cavolo nero leaf or spinach leaves over most of the chicken breast, leaving 3cms uncovered along the longest side of the flattened breast.  Then spread the stuffing mixture down the centre of the meat. Carefully roll the breast over the stuffing, tucking in as you go to form a neat log. Tie or use toothpicks to secure log. 
   
3. Wrap in Bacon: Place the stuffed roll seam side down in the roasting pan and lay the bacon slices over the roll, tucking under and securing with toothpicks.
   
   
4. Roast: Preheat oven to 180°C (160°C fan). Brush the roll with olive oil or melted butter and roast for 35 to 45, or until the internal temperature reaches 75°C and the bacon is golden and crisp. If needed, finish under the grill for 2–3 minutes to crisp the bacon further. Rest for 10 minutes before slicing.
   
   To Serve
   Slice into thick rounds and serve with roast veggies, greens and gravy.
   
   Step-by-Step Instructions on How to Butterfly a Chicken or Turkey Breast.
   
   Lay the Breast Flat:
Place the chicken or turkey breast on a cutting board with the smooth side down and the thicker end closest to you.
   
   Slice Horizontally and Butterfly the Breast:
Place your hand flat on top to hold it steady. Use a sharp knife to carefully slice through the thickest part of the breast, starting from the side.
Do not cut all the way through! Stop about 1–2 cm before the edge so the breast stays in one piece. Open it up like a book.
   
   Cover It:
Place cling film or baking paper over the chicken to keep things tidy and prevent tearing.
   
   Flatten the Breast:
Use a meat mallet, rolling pin, or heavy pan; gently pound the breast from the centre outward until it’s an even thickness (about 1.5–2 cm).
   
   Ready to Use:
Your chicken or turkey breast is now ready to season, stuff, or roll for dishes like our Bacon Wrapped Chicken Roulade with Sausage Stuffing.