Sausage, pancetta & rosemary pinwheels

Contains pork – recipe is for non-Muslims only
Skewering chipolatas with rosemary not only infuses them with flavour but makes a stylish alternative to pigs in blankets

Prep:15 mins
Cook:30 mins

Easy

Nutrition per serving

kcal 141
fat 11g
saturates 4g
carbs 4g
sugars 1g
fibre 0g
protein 7g
salt 1.29g

Ingredients

36 chipolatas
18 rashers pancetta or streaky bacon
18 rosemary sprigs, leaves picked and stalks cut into 7½ cm/3in skewers
1 tbsp sunflower oil

Method

Heat oven to 220C/200C fan/gas 7. Cut the sausages in pairs (so you have 2 sausages still connected by skin). Unwrap the twist between each pair and squeeze into one long, uniform sausage. Place a rasher of pancetta along the length of a sausage, stretching it a little to reach. Roll up the sausage in a pinwheel and secure with a rosemary skewer. Repeat with remaining sausages, pancetta and skewers. Put pinwheels on a greased baking tray and cook for 30 mins until golden.