Festive Sausage & Bacon Cannelloni Bake 

1. Preheat the oven & make the stuffing mix

• Preheat the oven to 180°C / 160°C fan.

• Finely chop the onion and fresh parsley.

• Chop the brie into small cubes.

• Remove the sausage meat from the Finnebrogue Naked Pork Sausage casings and discard the casings.

• In a bowl, mix together:

  • Sausage meat

  • Half of the brie

  • Half of the parsley

  • Sage

  • Onion

  • Rosemary

• Season well with salt and pepper.

2. Assemble the cannelloni

• Divide the sausage stuffing mixture into 8 equal portions.

• Spread one portion across the shorter end of each lasagne sheet and roll up.

• Wrap each cannelloni in Finnebrogue Smoked Streaky Bacon.

• Repeat until all cannelloni are assembled.

3. Finish & cook the bake

• Add the passata to a lightly oiled baking dish.

• Stir in the cream and remaining sage, then season with salt and pepper.

• Arrange the cannelloni on top in a single layer.

• Spoon over some of the tomato sauce to ensure the cannelloni are fully covered.

• Do not over-reserve the remaining brie.

• Cover with foil and bake for 15 minutes.

• Remove the foil and return to the oven for a further 15–20 minutes, until golden and bubbling.

4. Serve

• Scatter over the reserved fresh parsley.

• Leave to stand for a few minutes before serving.

• Tuck in and enjoy!