Sticky sausage & rosemary skewers
- Cassie Best
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Makes 12
Easy
Prep: 20 mins
Cook: 30 mins
A star rating of 5 out of 5.3 ratingsRate
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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)
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Ingredients
Nutrition
Units:
MetricUS
-
drizzle of sunflower oil
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12 sturdy rosemary
sprigs, each about 10cm long
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6 rashers streaky bacon
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36 cocktail sausages
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2 tbsp maple syrup
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Nutrition: per skewer
- kcal165
- fat13g
- saturates5g
- carbs6g
- sugars3g
- fibre0g
- protein6g
- salt1.2g
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Method
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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.
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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.
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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
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A star rating of 5 out of 5.3 ratings
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