4 large Italian pork sausages
4 slices bacon, roughly chopped
1 onion, small dice
1/2 cup mushrooms, small dice
2 cloves garlic, minced
1/2 cup cheddar cheese, shredded
Preheat the oven to 400 degrees Fahrenheit and grease a 9-by-13 casserole dish.
Place sausages in the prepared casserole dish. Slice each down the center lengthwise, making sure the knife doesn't go all the way through.
Place bacon pieces in a cold frying pan. Turn heat to medium and fry for about 5 minutes. Bacon should not be cooked through at this point.
Just before bacon turns crispy, add onion and mushrooms to the pan. Stir and cook for another 5 minutes, just until the onions and mushrooms start to soften. The bacon should be almost crisp.
Add the garlic to the pan and cook for another minute.
Using a slotted spoon, transfer the bacon mixture into a bowl to remove some the excess grease.
Evenly divide the bacon stuffing among the sausages, gently tucking it into the slits already made.
Sprinkle the sausages evenly with the cheddar cheese.
Place the casserole dish into the oven and bake for 20 to 25 minutes, until the cheese has browned and the sausages are cooked throughout.