Sausage, pancetta & rosemary pinwheels

Latest comments and suggestions

• Khaddoroshik

  04 January 2012

  Khaddoroshik rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• momchef

  22 January 2012

  momchef rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• wjane

  01 February 2013

  wjane commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1799633/

Your binder

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 36 chipolatas
• 18 rashers pancetta or streaky bacon
• 18 rosemary sprigs, leaves picked and stalks cut into 7.5cm/3in skewers
• 1 tbsp sunflower oil

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

MAKES 18

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Ingredients

• 36 chipolatas
• 18 rashers pancetta or streaky bacon
• 18 rosemary sprigs, leaves picked and stalks cut into 7.5cm/3in skewers
• 1 tbsp sunflower oil

PER SERVING

141 kcalories, protein 7g, carbohydrate 4g, fat 11 g, saturated fat 4g, fibre 0g, sugar 1g, salt 1.29 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.