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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
  • Makes 18
  • Easy
  • Makes 18
  • Easy
  • Calories 141
  • Carbohydrates 4
  • Saturated Fat 4
  • Sugar 1
  • Protein 7
  • Fat 11
  • Fibre 0
  • Salt 1.29

Nutrition per serving

  • Calories 141
  • Carbohydrates 4
  • Saturated Fat 4
  • Sugar 1
  • Protein 7
  • Fat 11
  • Fibre 0
  • Salt 1.29

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

  1. 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.

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