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.
Place in a roasting dish and cook for 20 minutes and turn to cook evenly.
Meanwhile mix the jam, mustard, vinegar and herbs into a bowl. Add to the sausages when the 20 minutes is complete and roast for another 20 minutes until sticky and crispy. Skewer into a cocktail stick to serve.
... get a length.