Ingredients
12 chipolatas (small pork sausages)
6 strips of bacon cut in half
12 sage leaves
12 sprigs of rosemary
Preparation
Run a knife along each strip of bacon to flatten and stretch
Put a sage leaf along each of the sausages and wrap a piece of bacon spiraling around each sausage
Pull the leaves from about an inch of the end of a spring of rosemary and skewer into the end of each sausage
Roast in the oven for 25-30 minutes until the sausages and bacon a cooked through
