cooking apple 1,
peeled, quartered, cored and thinly sliced
cocktail sausages 30
maple syrup 2 tbsp
Heat the oven to 220C/fan 200C/gas 7. Lie the bacon rashers on a chopping board, and scrape with the flat of a knife along the rashers, holding one side, to flatten and stretch the bacon out thinner (this ensures crisp blankets for your pigs).
Cut each piece in half and lie a sage leaf, apple slice and a chipolata in the middle of each. Wrap the sausage in the bacon and transfer to a baking tray.
Roast for 10-15 minutes until the bacon starts to crisp and the sausages are cooked. Brush with the maple syrup and cook for another 5 minutes until glazed.