Ingredients
• 24 chipolata sausages
• 6 rashers rindless bacon
• tomato relish, to serve
Method
1. Place chipolatas in a large saucepan. Cover with cold water. Bring to the boil over high heat. Remove pan from heat. Allow sausages to stand in water for 10 minutes. Drain.
2. Cut bacon in half lengthways and then cut each piece in half crossways. Wrap a piece of bacon around each chipolata. Secure with a toothpick.
3. Preheat a barbecue plate on high heat. Add chipolatas. Cook for 2 to 3 minutes each side or until golden and heated through. Remove toothpicks. Place on serving plates. Serve with tomato relish.
