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Ingredients
- free-range pork chipolatas 12
- Dijon mustard 1 tbsp
- thin-cut streaky bacon 12 rashers
- sage 12 leaves
- 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.
Nutritional Information
- Kcals 274
- Fat 21.4g
- Saturates 7.1g
- Carbs 4.6g
- Protein 16g
- Salt 2.16g
