Ingredients

Chipolates

• 24 Chipolate Sausages
• 8-12 rashes of rindless streaky bacon (dependant on their length and thickness)
• 24 toothpicks soaked in water for 10-30 minutes

Method

1. To Prepare: Halve or third each rasher of bacon. Wrap the bacon around each chipolata and secure with skewers. Cover them with cling film or place them in a sealed container and store them in the refrigerator until ready to cook or place them in the freezer and defrost them in the refrigerator on Christmas Eve.
2. To Cook: Place the chipolatas under a a moderate to high grill for 5 to 8 minutes turning them halfway through cooking time. Remove them from the grill and keep hot until ready to serve.