Sausage, pancetta & rosemary pinwheels

Sausage, pancetta & rosemary pinwheels

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(3 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Makes 18

Skewering chipolatas with rosemary not only infuses them with flavour but makes a stylish alternative to pigs in blankets

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
141
protein
7g
carbs
4g
fat
11g
saturates
4g
fibre
0g
sugar
1g
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

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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.

Recipe from Good Food magazine, December 2011

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Comments

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wjanefr's picture
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Absolutely delicious! The taste of the rosemary was wonderful and they weren't too difficult to make. I found some long stems of rosemary and broke of the hard bottom bit to make the skewers - it held together perfectly. I'll being serving this again and again.

mariasusan532's picture

upto I looked at the receipt 4 $8348, I be certain that my sister had been actualey erning money part time online.. there neighbour started doing this less than twentey months and just now repayed the morgage on there cottage and bought a great new Mitsubishi Evo. I went here,http://www.bit90.com

nikki2907's picture
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These were a little fiddly to prepare but worth it, I also used dried rosemary as at xmas they had run out of fresh, so i used a cocktail stick to hold them in place. They were a real success everbody commented on them especially the meat lovers!

khaddoroshik's picture
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They were simply beautiful! Guests loved them - the taste of rosemary infusion and the look. My suggestion is to add no oil as sausages have enough fat whch cooks them without drying them out. A sureshot success as a Xmas side

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