Coated with runny honey and mustard, these skewered snacks go really well with tomato salsa.
- 12 rashers rindless smoked streaky bacon
- 12 thick pork sausages
- 30ml (2tbsp) runny honey
- 15ml (1tbsp) wholegrain mustard
- Tomato salsa, to dip
Preheat the oven to 190°C, 375°F, gas mark 5. Stretch the bacon rashers, using the blunt side of a knife then wrap a rasher around each sausage and place in a shallow roasting tin. Cook for 15 mins, turning once.
Mix together the honey and mustard, and brush all over the sausages. Return to the oven for a further 10-15 mins until cooked through. Cool for 5 mins, then thread on to 12 long wooden skewers and serve with tomato salsa.