Advertisement

Ingredients

  • 8 rashers smoked streaky bacon
  • 16 chipolatas

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.

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

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.4 out of 5.10 ratings
Advertisement
Advertisement

Get ahead for Christmas

Receive a 3.5L slow cooker when you subscribe to Good Food magazine

Order now
Advertisement