14862

Smoky bacon bangers with cranberry salsa

  • makes 8
  • Easy

A great idea for a Christmas or New Year's Eve party. Make sure you lay out plenty of sauces for everyone to enjoy. This recipe relates to the top left-hand corner of the image above.

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Ingredients

  • chipolatas 16
  • streaky bacon 8 rashers

  • white cabbage 300g chunk, shredded as finely as you can (a mandolin is great for this)
  • lemon 1⁄2, juiced
  • olive oil

  • hotdog or finger rolls 8
  • stilton 150g, to serve

  • cranberry sauce 1⁄2 jar (about 150g)
  • medium tomatoes 3-4, diced and left 
in a colander to drain

  • red onion 1 small, finely chopped

  • red wine vinegar 2 tsp

Method

  • Step 1

    Take two chipolatas at a time and wrap them together using a rasher of streaky bacon, stretching it as you go to wind it round as many times as you can. Repeat until you have 8, put them on a baking tray lined with baking paper and chill until needed.


  • Step 2

    Mix the shredded cabbage, lemon juice and 1 tbsp olive oil with some seasoning. Cover and keep at room temperature for up
to a day. (If making the day before, then chill). Mix all the ingredients for the cranberry salsa together and chill.


  • Step 3

    To serve, heat the oven to 200C/fan 180C/ gas 6. Roast the chipolatas for 30 minutes, until the bacon is golden and crisp and the sausages have cooked through. Split the buns lengthways and add some dressed cabbage to each. Sandwich a pair of chipolatas into each bun with a slice of stilton, then spoon 
on some of the cranberry salsa.

Nutritional Information

  • Kcals 335
  • Carbs 32.2g
  • Protein 14g
  • Fat 16g
  • Salt 1.7g
  • Fibre 2.9g
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