Maple and mustard sausages wrapped in pancetta
- December 2008
- 12 thin slices pancetta
- 12 long chipolatas
- 1 tbsp olive oil
- 2 tbsp maple syrup
- dollop of wholegrain mustard
- Preheat the oven to 200°C/fan180°C/gas 6. Wrap 12 thin slices pancetta around 12 long chipolatas, put in a roasting tin. Drizzle with 1 tbsp olive oil and roast for 10 minutes.
- Add 2 tbsp maple syrup and a dollop of wholegrain mustard to the pan and turn the sausages to coat.
- Roast for a further 10 minutes, turning occasionally, until the sausages are brown, sticky and cooked through.
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