Ingredients

• 500 g Packet COLCOM Chipolata Sausages
• 500 g COLCOM Streaky Bacon
• 2 Tbls Honey
• Bunch of Rosemary

Method

1. Preheat the oven to 200°C.
2. Using the back of a knife, stretch the COLCOM bacon rashers until double their length, then cut in half.
3. Place a small sprig of Rosemary on each COLCOM Chipolata and wrap with half a rasher of bacon.
4. Place in a roasting tin and cook for 10 minutes, then drizzle with the honey and turn to coat.
5. Cook for a further 10 minutes until sticky and golden brown.

To serve place a toothpick through the centre of each sausage.