- 500g botifarra (4 large ones) or equivalent sausage
- 2 red onions (about 200g)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 3 tablespoons of almond meal
- 2 large courgettes (zucchini)
- 240g bacon (or about 15 slices)
- First things first, peel and finely chop the red onions. Heat the tablespoon of olive oil in a skillet and slowly cook the onions until they are translucent, about 15-20 minutes.
- Throw the thyme in, mix about, and leave to cool.
- While the onions are cooling, prepare the courgettes. Using a potato peeler, make long strips of courgette – make about 30 strips or so, depending on the size of the courgettes. Lay these is a single layer onto a paper towel, sprinkle a little bit of salt, and cover with another paper towel. Continue until you’ve covered and salted all the strips. Let these sit while the onions cool and you prepare the filling.
- De-sausage your sausages! Make a slit in the casing and empty them into a bowl. Mix with almond meal and the now cooled onion mixture (it takes a while to do the courgette… well, it took me a while…)
- Preheat the oven to 180*C.
- On the work surface, lay a slice of courgette, then half a slice of bacon (cut each slice of bacon in half so you have two short slices), then a tablespoon or so of sausage filling. It’s like you’re making oblong meatballs. Roll ‘em up. It’s like the bacon and courgette are wrapped ’round once, then the courgette goes around again as it’s twice as long as the bacon slice – or should be! You can see from the picture, more or less.
- When you’ve prepared all the rolls, put them in the oven.
Here’s a tip – I used a wire rack to sit them on, so the fat drained out the bottom. It would probably work either way, but I like this one!
- Bake for about 35-45 minutes. Leave to cool (if you can wait) before eating.