Heat oven to 220C/fan 200C/gas 7. Roll
out the pastry to £1 coin thickness (about
20 x 30cm) and cut into strips about 1cm
wide, cutting from the shorter edge. Thin
each sausage a little by twisting, then snip
in half. Wind one pastry strip around each
half-sausage, then place on a baking sheet,
pastry ends down.
Bake for 20 mins until the sausages
and pastry are golden. Meanwhile, mix
together the ketchup, vinegar and cherry
tomatoes. Serve in little bowls alongside
the sausage twists.