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    Wrapped Sausages with Bacon

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    Wrapped Sausages with Bacon

    This is a quick twist on traditional cocktail sausages wrapped in bacon - either serve them still on their sticks, or remove the sticks before serving. There are 12 chipolatas in a pack, so there will be a few extra if you are feeding eight people.

    • Christmas
    • Preparation time: 5 minutes, plus 30 minutes soaking the skewers
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 1 hour to 1 hour 5 minutes 60 minutes 5 minutes

    Makes: 12


    • 1 pack Waitrose Premium Pork Chipolatas, or 12 Cumberland chipolatas from the Meat Service Counter
    • ½ pack Waitrose Unsmoked English Bacon 12 Rindless Streaky Rashers
    • ½ x 10g pack fresh sage


    1. Preheat the oven to 190ºC, gas mark 5. Soak 12 wooden kebab sticks in water for 30 minutes, then thread the chipolatas completely onto the sticks lengthways through the centre. Cut each rasher of bacon in half and run the back of a knife along the length of each rasher of bacon to flatten and stretch them slightly.
    2. Place a sage leaf on the side of the chipolata, then wrap the bacon in a spiral the length of the sausage. Roast in the oven for 25-30 minutes, turning halfway through, or until the sausages are thoroughly cooked.

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    Cook's tips

    Use 2 packs Waitrose Garnish Pack for Poultry, which include 8 bacon-wrapped cocktail sausages, 4 sticky plum stuffing balls and 4 sage and onion stuffing balls. Alternatively, order a Waitrose Entertaining garnish pack, which contains double the quantity of sausages and stuffing balls.

    Notes on ingredients

    Try this recipe using Free Range Pork, Apple and Honey Chipolatas (from the Meat Service Counter) and whole rashers of Duchy Originals Organic Dry Cured Streaky Bacon, Unsmoked.


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    5 stars