– 2 sausages
– 5 bacon rashers
– 60g grated mozzarella
– 1 tbsp wholegrain mustard
– 3 tbsp mayonnaise
– 1 part-baked baton
– 1 egg
– 50ml milk
– 1 baby gem lettuce
– 2 gherkins
Alex Mays | UNILAD
First, break the seal between the two sausages and push the meat together to create one larger sausage.
On a sheet of clingfilm, overlap five rashers of bacon, spread the grated cheese and lay the sausage on top.
Roll up the sausage and then drizzle with olive oil, season with salt and pepper. Bake for 15 minutes.
For the mustard mayo, simply mix together the mustard and mayonnaise.
Meanwhile, egg wash the baton and sprinkle with mozzarella. Bake for six to eight minutes.
To assemble, slice the baton down the middle and spread the mayonnaise on each side.
Sprinkle in the baby gem lettuce before adding the sausage. Top with the sliced gherkins.