Try making this classic side dish using chipolata sausages coated in sweet honey and wrapped in smoked streaky bacon. Christmas trimmings don’t get much better than this!
- Preheat the oven to gas 4, 180°C, fan 160°C.
- In a bowl, toss the chipolatas with the chopped sage and honey until coated. Wrap each chipolata with a sage leaf then cover with a long piece of streaky bacon, winding it round until neatly wrapped. Arrange the bacon-wrapped chipolatas on a baking sheet. Roast for 30-35 minutes, until dark golden.
Tuck in: when winding the streaky bacon around the chipolatas, ensure the loose end of the rasher sits underneath the sausage, to prevent its 'blanket' unravelling.
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