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Try these chipolata, bacon and sage rolls, then also check out our festive pigs in blankets.

Ingredients

  • 12 free-range pork chipolatas
  • 1 tbsp Dijon mustard
  • 12 rashers thin-cut streaky bacon
  • 12 leaves sage
  • olive oil

Method

  • STEP 1

    Brush the chipolatas with mustard, wrap each in a slice of bacon, tucking in a sage leaf. Brush with oil, season, put on a baking tray and grill for 5-6 minutes on each side.

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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