Ingredients for 3 – 4 people:

• 500g minced meat (sausage, fillet or whatever you like best)
• 300g bacon cut into strips
• 200g bacon cubes
• 300g cheese (mozzarella, cheddar or similar)
• 1 onion
• 1 piece garlic
• 2 pcs Helvetic Barbeque Original sauces in stand-up pouches (2 x 40g)

First, weave a net with the bacon strips (see picture) and chop the onion and garlic.

It is best to take a sheet of baking paper and spread the meat on it, cover it with the diced bacon, chopped onion and garlic. Then brush the whole thing with Helvetic Barbeque Original Sauce (you can use the whole pack, 40g) and cover the meat with the cheese.

Now you can roll the whole thing up into a sausage (see picture), place it on the bacon net and roll it up in the bacon net. Make sure that the beginning or overlap of the bacon net is at the bottom so that it stays together when frying. The ends should also be closed so that everything is sealed by the bacon coating. Now you can cook the baconbomb in the oven or on the grill at an indirect heat of 100° – 150° for approx. 3/4 hour. Then brush the baconbomb with Helvetic Barbeque Original Sauce and place in the oven or on the grill for a further 1/4 hour until the sauce has been absorbed.