Ingredients
- 24 chipolatas
- 1 tbsp vegetable oil
- 3 tbsp cranberry sauce
- ½ tbsp ground ginger
Method
-
Heat oven to 200C/180C fan/gas 6. Place the chipolatas in a roasting tin with vegetable oil and cook for 15 mins. Mix cranberry sauce with ground ginger and 1 tbsp water. Pour over the sausages and return to the oven for a further 5 mins or until sticky and golden.