A classic Christmas accompaniment but equally delicious on a breakfast or in a toad in the hole
Ingredients
24 chipolata sausages
12 rashers of smoked streaky bacon
To glaze :
Honey or
Mustard or
Maple syrup or
Cranberry sauce
Directions
Heat oven to 180c
Cut each rasher of bacon in half
Use the back of a knife to stretch out each rasher
Brush the chipolata with a glaze of your choice
Wrap the bacon around the sausage
Place on a baking tray
Cook for about 20 minutes until browned
This can be bagged ( in portion sizes to suit your family ) and frozen . I defrost before cooking