25 thin streaky bacon or 50 very thin slices of pancetta
50 cocktail sausages
3 x 15 ml tbsp vegetable oil
Preheat oven to 200 C
Roll out bacon if to thick and slice vertically in half
Wrap each sausage with half slice of bacon
Spoon oil into a roasting tin and arrange sausages with the end bit of bacon down
Roast for 30 mins until bacon is crisp and sausages cooked
Take out of oven and wrap tin in tin foil (if they are little burned, you will need to take out of the pan and make a parcel of them in tin foil
When you are almost ready to eat, reheat the sausages by putting the foil wrapped tin or parcel into a hot oven for about 10 minutes or cook them from scratch about 45 mins before you need them.
Make ahead tip, roll the chipolatas in bacon, cover and keep in the fridge for up to 2 days ahead. Cook in the oven as directed
Freeze ahead tip: Freeze the bacon wrapped sausages in sealable bags for up to 3 months. Thaw overnight in the fridge. Cook as directed.