There’s more to Christmas dinner than the turkey, y’know. The sides are just as important, and my favourite side has always been the little sausages wrapped in bacon..
These are basically fancy versions of sausages wrapped in bacon. They take a bit of time, but they’re very yummy. Plus they can be prepared ahead and just cooked on the day.
Ingredients (to make 18 pinwheels)
- 36 chipolatas
- 18 rashers bacon
- 18 rosemary sprigs
Heat the oven to 200C and get your sausages on the counter in front of you. They should all be joined together with tiny bits of skin connecting them. You need to cut them so that the sausages are in pairs — two sausages connected by a bit of skin.
The bit of skin connecting them will be twisted. Unwind the twist and squeeze the sausages gently so that meat fills in this gap and you end up with one long sausage.
Take a piece of bacon and lay it over the sausage.
Now you need to roll it up, but beforehand you should probably prepare your rosemary sprigs. The ends need to be cut so that they are sharp — have the scissors on a sharp angle to give the sprigs a good point.
Anyway. Roll the sausage and bacon up carefully and pierce it with a spring of rosemary. If the sprigs aren’t sharp enough, use a toothpick first and follow it with the rosemary.
Put the pinwheels on a baking tray spray with Fry Light, and spray them with Fry Light too.
Cook them for about 30 minutes until they are rich and golden.
And then serve. Gorgeous!