Ingredients

6 Pork sausages 
1 cup Bread crumbs 
1 Red onion, finely chopped
1 Tbsp Fresh parsley, finely chopped
1 Tbsp  Fresh thyme, finely chopped
1 Tbsp Seven Colours Grill Seasoning™
1,5 kg Pork belly
4 Garlic cloves
3 Red chillies
100 ml Mayonnaise 
2 meters Cooking/Butcher’s cotton string

Method

Preheat oven to 160°C. Remove the outer skins from the sausages and retain the sausage meat. Mix sausage meat with breadcrumbs, onion, parsley, thyme and Seven Colours Grill Seasoning™. Place pork belly on cutting board, skin side down. Mix the garlic, chillies and mayonnaise and spread on the belly, leaving some of this mixture for basting. Spread the sausage mixture over the belly, leaving the edges clean so that you can roll it up neatly. Roll up the belly like a Swiss roll so that the stuffing is on the inside. Cut 2m of string into four pieces and lay these parallel to one another on a clean kitchen counter or cutting board. Place the stuffed belly on top of the strings and tie it up so that it does not unravel in the oven. Place in roasting pan and cook in the oven for 40 minutes until the skin is golden. While the belly is cooking, use a basting brush to coat the outside with the remaining mayonnaise mixture. Once cooked, remove the string before carving.