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.