Sausage, pancetta & rosemary pinwheels
- Good Food team
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Makes 18
Easy
Prep: 15 mins
Cook: 30 mins
A star rating of 5 out of 5.3 ratingsRate
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Skewering chipolatas with rosemary not only infuses them with flavour but makes a stylish alternative to pigs in blankets
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Ingredients
Nutrition
Units:
MetricUS
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36 chipolatas
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18 rashers pancetta or streaky bacon
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18 rosemary
sprigs, leaves picked and stalks cut into 7.5cm/3in skewers
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1 tbsp sunflower oil
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Nutrition: per serving
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kcal141
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fat11g
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saturates4g
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carbs4g
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sugars1g
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fibre0g
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protein7g
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salt1.29g
low
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Method
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step 1
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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A star rating of 5 out of 5.3 ratings
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