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  • 8 rashers
    smoked streaky bacon
  • 16 chipolatas

Nutrition: per serving

  • kcal213
  • fat17g
  • saturates6g
  • carbs5g
  • sugars1g
  • fibre1g
  • protein9g
  • salt1g
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Method

  • step 1

    Heat oven to 190C/170C fan/gas 5. Cut the bacon rashers in half. Wrap a piece of bacon around each of the chipolatas.

  • step 2

    Place on a baking tray and cook for 30-35 mins until golden.

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RECIPE TIPS
TWISTS: CHIPOLATAS & SAGE

Wash and dry 16 sage leaves. Lay 1 sage leaf on each chipolata before wrapping in bacon. Put 1 tbsp honey in a bowl and brush each bacon-wrapped sausage with a little honey before cooking as per the recipe above. 

TWISTS: BLACK PUDDING-STUFFED DATES

Instead of sausages, fill 16 pitted dates with 50g black pudding. Wrap the stuffed dates with bacon and secure with a cocktail stick. Brush over 1 tsp wholegrain mustard mixed with 1 tsp brandy before roasting as per the recipe above.

TWISTS: BACON-WRAPPED BUTTERNUT SQUASH & CHESTNUTS

Instead of sausages, cut 100g peeled butternut squash into 16 chunks and boil for 5 mins, then drain and leave to steam-dry. Halve 8 marrons glacés (or 8 chestnuts if you can’t find them), and place each half on top of a chunk of squash. Wrap each bundle with a piece of bacon, then secure each one together with a cocktail stick before roasting as per the recipe above.

Recipe from Good Food magazine, November 2016

Authors

Miriam NiceProjects editor
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