These tasty little morsels are too delicious to be reserved for Christmas dinner – try them as a party snack or with roast chicken.
Ingredients
- 8 thin slices streaky
bacon - 16 chipolata
sausages - cocktail sticks, to secure the bacon
Preparation method
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Preheat the oven to 200C/400F/Gas 6.
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Place the bacon on a chopping board, then using the side of the knife, stretch and flatten the bacon until about half as long again.
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Cut each strip of bacon in half across, then wrap each piece around a chipolata, securing with cocktail sticks.
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Place in a roasting tray and roast for 15 minutes until golden-brown and cooked through.
James Martin recipes from Saturday Kitchen
Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 8
