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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To Prepare: | 2. 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. | 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. | 4. 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. | 5. To Cook: | 6. 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. | 7. Set to one side and keep warm until needed. | 8. These can be cooked ahead of time and reheated in the oven alongside the turkey or roast potatoes for about 5 minutes. | 9. Serve alongside the roast turkey - I always allow 2 per person. | 10. If you skewer thse with a cocktail stick, they make great appetisers too! Serve with cranberry sauce as a dip. | 11. 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! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sausage	24		separated	-	-	-	-
streaky bacon	12	slices		-	-	-	-
cocktail				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.