Christmas turkey with clementine & bay butter
Using a salt rub on your bird will act like a brine and make it extra succulent - this festive roast is permeated with citrus, thyme and sherry
Sticky sausage & rosemary skewers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12
Skip to ingredients
- drizzle of sunflower oil
- 12 sturdy rosemarysprigs, each about 10cm long
- 6 rashers streaky bacon
- 36 cocktail sausages
- 2 tbsp maple syrup
Nutrition: per skewer
- kcal165
- fat13g
- saturates5g
- carbs6g
- sugars3g
- fibre0g
- protein6g
- salt1.2g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Grease a large baking tray with a little oil. To prepare your skewers, remove most of the leaves from each rosemary sprig, keeping a few leaves at the end. Sharpen the other end to a point by cutting it at an angle.
step 2
Stretch the bacon by placing it on a chopping board and running the back of a knife along the length. Cut each piece in half across the middle. Thread 3 sausages onto each skewer, weaving a piece of bacon around them as you do.
step 3
Arrange the skewers on the baking tray and bake for 20 mins. Turn them, brush with maple syrup and return to the oven for 10 mins more until really sticky.
