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Recipe by olive magazine

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1. Put all the ingredients except the bacon and sage leaves in a bowl. Season well then mix together with your hands and form into 8 balls. Squash each ball to flatten a little, put a sage leaf on top, then wrap with 2 slices of bacon to make a parcel.
2. Put on a non-stick baking sheet and cook at 200C/fan 180C/gas 6 for 30 minutes until golden.

Per serving

304 kcalories, protein 14.5g, carbohydrate 20.7g, fat 18.7 g, saturated fat 6.3g, fibre 1.3g, salt 1.87 g

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Ingredients

• 6-8 meaty sausages , skins removed
• 1 onion , peeled and grated
• 1 apple , cored, peeled and grated
• 100g vac-packed chestnuts , chopped
• 100g fresh breadcrumbs
• 1 egg yolk
• 16 rashers thin-sliced streaky bacon
• a handful of sage leaves, chopped , plus 8 small ones

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 50 minutes

Ingredients

• 6-8 meaty sausages , skins removed
• 1 onion , peeled and grated
• 1 apple , cored, peeled and grated
• 100g vac-packed chestnuts , chopped
• 100g fresh breadcrumbs
• 1 egg yolk
• 16 rashers thin-sliced streaky bacon
• a handful of sage leaves, chopped , plus 8 small ones

Per serving

304 kcalories, protein 14.5g, carbohydrate 20.7g, fat 18.7 g, saturated fat 6.3g, fibre 1.3g, salt 1.87 g

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