Ingredients
- 36 chipolatas
- 18 rashers pancetta or streaky bacon
- 18 rosemary sprigs, leaves picked and stalks cut into 7.5cm/3in skewers
- 1 tbsp sunflower oil
Method
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Heat oven to 220C/200C fan/gas 7. Cut the sausages in pairs (so you have 2 sausages still connected by skin). Unwrap the twist between each pair and squeeze into one long, uniform sausage. Place a rasher of pancetta along the length of a sausage, stretching it a little to reach. Roll up the sausage in a pinwheel and secure with a rosemary skewer. Repeat with remaining sausages, pancetta and skewers. Put pinwheels on a greased baking tray and cook for 30 mins until golden.