Savoury Trifle

what you need

• 3 packs Three Aussie Farmers Sausages, we used Farmhouse
• 8 rashers SunPork Fresh Foods Bacon, cut length ways into thirds
• 300g dried cranberries
• ½ Tbsp. orange zest
• ½ cup orange juice
• 2 Tbsp. vodka
• 100g sugar
• 2 Tbsp. brown sugar
• 1.5kg potatoes, peeled and chopped
• 2 Tbsp. butter
• 150ml cream
• ½ loaf brioche (200g), cut into 2cm squares
• 2 sprigs fresh parsley, leaves removed
• Salt and pepper, to taste

how to make it

1. Pre-heat fan forced oven to 180⁰C.
2. In a small saucepan over med. heat add cranberries, orange zest and half of the orange juice, vodka and sugar then simmer for approx. 10 mins or until the sugar has dissolved and the sauce begins to thicken.  Remove from heat and set aside.
3. On a lined baking tray, lay out 2 bacon rashers and brush with remaining orange juice and sprinkle with brown sugar.  Place in oven for approx. 10 mins or until sticky.  Set aside to cool before breaking into pieces.
4. In a large saucepan, simmer potatoes for 10 mins or until soft.
5. Make small pigs in blankets by carefully twisting each sausage in half to create a chipolata. Slice remaining bacon rashers into 4cm lengths, then wrap one piece around each chipolata and secure at the overlap with a toothpick.  Place all pigs onto a lined baking tray and bake for 15 mins.
6. Once the potato is cooked, mash with butter and add cream as needed to create a silky-smooth mash. Season to taste.
7. In a large bowl, place the brioche pieces and cover with orange cranberry sauce, tossing to coat well.
8. Once all the elements are ready – begin layering the trifle.  Layer half the sauced brioche pieces in the bottom of the trifle bowl, followed by half the pigs in blankets, repeat with the remaining sauced brioche pieces and pigs in blankets. 
9. Pipe the mashed potato on top, and sprinkle with candied bacon and parsley.
10. Serve and enjoy!