Braised Bacon Purses

Now This Recipe is REALLY Saucy!

Jodi Taffel Recipes Leave a Comment

I’m having a bit of a love affair right now with Saucy Mama products. There are just so many wonderful flavors to choose from! And they all really compliment my favorite pork product in spectacular ways. So here’s a little view into the recesses of my brain. It might seem like a lot of steps, but it’s really not. It’s just broken down into really really tiny steps.


Braised Bacon Purses w/Pancetta Tomato Tartare


For Braised Bacon Purses:

1 lb. Slab Bacon

2 bottles Saucy Mama Four Leaf Balsamic Vinaigrette & Marinade

3 cloves garlic, crushed

2 tablespoons fresh tarragon

1 tablespoon black peppercorns

1 teaspoon Hungarian paprika

12 Cherry Tomatoes

4 tablespoon olive oil

½ teaspoon kosher salt

¼ teaspoon cracked black pepper

1 large leek

1 lb. Triple Crème Brie

12 tsp. Saucy Mama Dijon Mustard

½ lb. sweet butter

12 sheets defrosted Phyllo Dough

black and white sesame seeds for garnish

For Pancetta Tomato Tartare:

8 oz. finely diced pancetta

¼ cup Saucy Mama Sweet Heat Marinade

8 ripe tomatoes (or enough to end up with 2 cups, diced)

1 tablespoon Saucy Mama Dijon mustard

2 tablespoons sun dried tomato oil (from a jar of sun dried tomatoes packed in oil)

2 tablespoons extra virgin olive oil

1 tablespoon sherry vinegar

1 teaspoon kosher salt

¼ teaspoon cracked black pepper

2 tablespoons chopped, pitted kalamata olives

2 tablespoons chipped sun-dried tomatoes, packed in oil

1 shallot, finely minced

2 ½ tablespoons chives, finely minced

1 tablespoon tarragon, finely minced


For Braised Bacon Purses:

1. Preheat oven to 400 degrees.

2. Lay bacon in a pressure cooker and cover with Saucy Mama Four Leaf Balsamic Vinaigrette & Marinade, garlic, tarragon, peppercorns and paprika.

Lock the lid onto the pressure cooker and heat over medium high heat until it begins to hiss. Lower heat to medium low and cook 20 minutes.

3. Remove pressure cooker from heat and allow pressure to subside before removing lid. Transfer bacon to a cooling rack.

4. When cool enough to touch, slice bacon into 12 equal size pieces.

5. Cut each tomato in half and place them on a baking sheet. Rub the tomatoes with 2 tablespoons olive oil, salt, and pepper, and place them in the 400 degree oven. After 10 minutes, turn the tomatoes and cook another 10 minutes.

6. Slice the leek into rounds and put in a colander. Run water over the leek to remove any dirt. Pat dry. Sauté in 2 tablespoons olive oil until translucent.

7. Cut the Brie into 12 chunks, roughly the same size as the bacon. Remove the rind from each piece and lay on top of the bacon.

8. Put one teaspoon Saucy Mama Dijon Mustard on each Brie chunk and spread evenly over the top of the cheese.

9.  Top each with ¼ tsp of leeks and 2 slices of tomato.

10. Melt butter in a small saucepan.

11. Remove phyllo from the fridge and lay it on top of a piece of plastic or parchment. Put another piece of plastic or parchment over the top of the phyllo and put a damp towel on top of that to keep the phyllo from drying out.

12. With a pastry brush, liberally brush some butter over the bottom of a baking sheet. Lay one sheet of phyllo down and brush with butter. Fold the sheet of phyllo the long way and brush with butter again.

13. Put 1 loaded piece of bacon about 2 inches up from the bottom of the phyllo.

14. Fold the bottom of the phyllo up over the entire thing and roll it all the way up to the other end. Tuck the ends under and place seam side down. Brush the top with butter and sprinkle with sesame seeds.

Repeat with the remaining 11 sheets of phyllo and loaded bacon pieces.

15. Place in the 400 degree oven for 10-15 minutes, or until the tops are beautifully browned.

For Pancetta Tomato Tartare:

Add the pancetta and Saucy Mama Sweet Heat Marinade to a skillet set over medium heat and sauté until pancetta is crisp. Set aside.

Fill a large saucepan or soup pot with water and bring to a boil, At the same time, set up an ice bath by filling a clean bowl with cold water and about a dozen ice cubes.

Score tomatoes with an “x” at one end and blanch in boiling water until skin begins to loosen, about 5 minutes.

Transfer tomatoes to ice bath. When cool enough to touch, remove skins and dice. Place died tomatoes in a colander and push on them gently to remove most of the liquid. Leave them in the colander while you make the rest of the dish so they can drain some more.

Beat the Saucy Mama Dijon Mustard, sun-dried tomato oil, extra virgin olive oil and sherry vinegar until emulsified. Add ½ teaspoon salt and ¼ teaspoon pepper.

Roughly chop the olives, sun-dried tomatoes, shallot, chives and tarragon, and put them in the food processor. Pulse until everything is pretty finely diced, but not until it’s a paste. Transfer to the bowl with the dressing you just made.

Add ½ teaspoon salt to the tomatoes and mix through.

Add 2 cups of the drained, salted, diced tomatoes to the bowl with the dressing and contents of the food processor. Mix thoroughly.

Fold pancetta into the mixture and set aside until ready to plate.


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Try this recipe for yourself! You can get all the fabulous Saucy Mama products right here!

Now excuse me while I eat the entire contents of my sheet pan!


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