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1
To Prepare:
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Cut each rasher of bacon in half and stretch them with a knife; run the back of a knife along the length of each rasher of bacon to flatten and stretch them slightly - this stops them shrinking during cooking.
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3
Wrap one half rasher of bacon around each sausage, making sure that the seal is underneath the bacon/sausage roll. Skewer with a cocktail stick if neccessary.
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Cover them with cling film or place them in a sealed container and store them in the refrigerator until ready to cook or place them in the freezer and defrost them in the refrigerator on Christmas Eve.
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5
To Cook:
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Place on a lightly greased oven tray and roast in a pre-heated oven, 200C/400F/gas Mark 5, for 25 to 30 minutes, or until the bacon is cooked and crisp.
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Set to one side and keep warm until needed.
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These can be cooked ahead of time and reheated in the oven alongside the turkey or roast potatoes for about 5 minutes.
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Serve alongside the roast turkey - I always allow 2 per person.
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If you skewer thse with a cocktail stick, they make great appetisers too! Serve with cranberry sauce as a dip.
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NOTE: If you can only get the normal size chipolata sausages, gently squeeze them in two or three places - see my photos - to make 3 or 4 smaller sausages from 1 longer one; 6 normal sized sausages will yield between 18 and 24 smaller sausages!
