*Bacon Wrapped Chipolatas*
Serves 10 to 16 as a garnish

Something I never had before coming over to the UK, but Christmas Dinner just wouldn't be the same without them now.  Yes, I've assimilated!

25 thin rashers of smoked streaky bacon
50 small chipolata sausages (thin sausages)
(We like cumberland)

Cut the bacon rashers in half vertically.  Wrap each half, stretching it if you have to, around the middle of each chipolata.  Place onto a lightly buttered,  rimmed baking sheet.  Preheat your oven to 200*C/400*F/ gas mark 6.  Bake your chipolatas for 25 to 30 minutes, until golden brown and slightly sticky.  Taste one to make sure they are cooked through.  (Called the cook's morsel and a given, along with those tender medallions of turkey which lay beneath the roast turkey on it's underside.  Those belong to the cook too.  Hands off!)  Serve these along side of the turkey.