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Sticky Pigs


12 chipolata or 6 sausages

6 rashers of smoked streaky bacon

2 tbsp low sugar apricot jam

1 tbsp apple cider or white wine vinegar

2 tsp wholegrain mustard

Fresh sprig of rosemary, sage or other winter herb diced


Pre heat oven to 180C


Remove bacon from packet and using the back of a knife, stretch out the bacon by rubbing lengthways. Slice bacon in half and wrap chipolatas with one slice, or two slices on a full sausage.