Preheat the oven to gas 4, 180ºC, fan 160ºC. Cut each piece of bacon horizontally in half so that you have 16 long, thin bacon strips.
In a mixing bowl, toss the chipolata sausages with the Worcestershire sauce, chopped thyme and honey. Mix well to make sure they are coated evenly. Take each sausage and roll up in a piece of bacon.
Put the pigs in blankets well spaced out on a baking sheet and roast for about 35 minutes or until dark golden.
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