Makes 8
Takes 20 mins to make and 25-30 mins in the oven
35g crustless white bread, torn into pieces (about 2 slices with crusts off)
100ml milk
9 rashers streaky bacon.
300g good-quality pork sausages, skinned (about 6 sausages)
½ onion, finely chopped
1 tsp Worcestershire sauce
1 tbsp tomato ketchup
1 tbsp finely chopped fresh parsley
Freshly grated nutmeg
400g floury potatoes (such as king Edward), cooked, drained and mashed with butter and milk
2 tbsp coarsely grated Parmesan or Cheddar
Preheat oven to 180˚C/fan 160˚C/gas 4. Soak the bread in the milk for 1 minute. Drain, squeeze out and discard the excess milk.
Line the base and sides of 8 muffin holes with the bacon, overlapping to fully cover each hole. ½ a slice across the bottom of the cup, one slice around the sides.
Put the bread, sausage meat, Worcestershire sauce, ketchup and parsley in a large bowl and season to taste with freshly ground nutmeg, salt and freshly ground black pepper. Using your hands, squelch the mixture together until well mixed. Roll into 8 balls, place in the bacon-lined holes and pat gently to fill the space.
Whip the mashed potato with a fork and lightly pile high on top of each mound of meat, to completely cover. Rough up potato with a fork and scatter with the grated cheese. Bake for 25-30 mins or until cooked
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