Sticky sausage & rosemary skewers

Sticky sausage & rosemary skewers

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(1 ratings)

Prep: 20 mins Cook: 30 mins


Makes 12
Our version of pigs in blankets uses a decorative herb sprig and a drizzle of sweet maple syrup to really bring the traditional side dish to life

Nutrition and extra info

  • uncooked

Nutrition: per skewer

  • kcal165
  • fat13g
  • saturates5g
  • carbs6g
  • sugars3g
  • fibre0g
  • protein6g
  • salt1.2g
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  • drizzle of sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 12 sturdy rosemary sprigs, each about 10cm long



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 6 rashers streaky bacon
  • 36 cocktail sausages
  • 2 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree


  1. Heat oven to 200C/180C fan/gas 6. Grease a large baking tray with a little oil. To prepare your skewers, remove most of the leaves from each rosemary sprig, keeping a few leaves at the end. Sharpen the other end to a point by cutting it at an angle.

  2. Stretch the bacon by placing it on a chopping board and running the back of a knife along the length. Cut each piece in half across the middle. Thread 3 sausages onto each skewer, weaving a piece of bacon around them as you do.

  3. Arrange the skewers on the baking tray and bake for 20 mins. Turn them, brush with maple syrup and return to the oven for 10 mins more until really sticky.

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