Heat the oil in a small frying pan, add the onion and cook until soft, around 5 minutes.
In a large bowl, mix the sausagemeat with the egg, onion, apple, herbs, breadcrumbs, cranberries, salt and pepper.
Butter a large sheet of foil on top of a baking tray.
Make a rectangle out of the bacon strips, ensuring they overlap slightly. Stretch them out widthways if you need to.
Place half of the mixture in the centre of the bacon rectangle, and tuck the long edges of the bacon over the stuffing log, wrapping it up in a tasty pork parcel! Wrap the foil over like a large sweet.
Do this again with a second sheet of foil and the rest of the bacon and mixture.(You can freeze the logs at this point for up to a month.)
When you’re ready make sure you’ve defrosted the logs if they’re frozen.
Preheat the oven to 190 degrees (fan 170). Put the logs on a baking tray and cook for 45 minutes
Remove the foil and cook for another 15 minutes. The bacon should be crisp.