These sausages are best served at Christmas lunch with the stuffing-filled roasted red onions. Can be frozen.
Ingredients
- 8 rashers streaky bacon
- 16 small fresh rosemary sprigs
- 16 chipolatas
- 2 tbsp honey
Method
- 1. Preheat the oven to 200°C/fan180°C/ gas 6. Using the back of a knife, stretch the bacon rashers until double their length, then cut in half. Place
- a rosemary sprig on each chipolata and wrap with half a rasher of bacon.
- 2. Place in a roasting tin and cook for 10 minutes, then drizzle with the honey and turn to coat. Cook
- for a further 10 minutes until sticky and golden brown.
Nutritional info
Per serving: 202kcals, 15.3g fat (5.5g saturated), 10.7g protein, 5.8g carbs, 3.4g sugar, 1.7g salt
Chef's tip
These sausages are best served at Christmas lunch with the stuffing-filled roasted red onions (pictured). To freeze: Once assembled, open-freeze until solid, then place in a sealed freezer bag. Defrost overnight before cooking.