Hard-to-resist spicy pork sausages wrapped in delicious salty bacon are always a winner at Christmas dinner
- 8 rashers of streaky bacon
- 450g (1lb) chipolatas
- Sprigs of thyme, rosemary and a bay leaf
Wrap a rasher of bacon around each chipolata, popping in a couple of sprigs of thyme and rosemary and a bay leaf as you go. Secure with a cocktail stick.
Roast at 180°C (350°F, gas mark 4) for 25-30 mins until golden and cooked through. Remove the cocktail sticks and serve.
Don't just serve with a roast: these sausages make great party food with a cheesy mashed potato dip.