The BBC Good Food logo
Sticky sausage & rosemary skewers

Sticky sausage & rosemary skewers

A star rating of 5 out of 5.3 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable (uncooked)
Nutrition: per skewer
NutrientUnit
kcal165
fat13g
saturates5g
carbs6g
sugars3g
fibre0g
protein6g
salt1.2g
Advertisement

Ingredients

  • drizzle of sunflower oil
  • 12 sturdy rosemary sprigs, each about 10cm long
  • 6 rashers streaky bacon
  • 36 cocktail sausages
  • 2 tbsp maple syrup

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, December 2013

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.3 ratings
Advertisement
Advertisement
Advertisement

Sponsored content