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


  • 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


  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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