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Sausage, pancetta & rosemary pinwheels

Sausage, pancetta & rosemary pinwheels

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 18

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

Nutrition: per serving
HighlightNutrientUnit
kcal141
fat11g
saturates4g
carbs4g
sugars1g
fibre0g
protein7g
low insalt1.29g
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Ingredients

Method

  • 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.

Goes well with

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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