Sausage, pancetta & rosemary pinwheels
By Good Food
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
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
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.