Sausage, Pancetta & Rosemary Pinwheels
These beautifully presented pancetta-wrapped chipolata pinwheels offer a delightful combination of savory flavors and aromatic rosemary. A crowd-pleasing appetizer or party snack, they are as visually appealing as they are delicious. Perfect for any gathering, these tasty treats are sure to be a hit with guests.
— Constant Cookbook
Ingredients
- 36 chipolatas
- 18 rashers pancetta or streaky bacon
- 18 rosemary sprigs, leaves picked and stalks cut into 7.5cm/3in skewers
- 1 tbsp sunflower oil
Instructions
- Heat oven to 220C/200C fan/gas 7. Cut the sausages in pairs (so you have 2 sausages still connected by skin). Unwrap the twist between each pair and squeeze into one long, uniform sausage. Place a rasher of pancetta along the length of a sausage, stretching it a little to reach. Roll up the sausage in a pinwheel and secure with a rosemary skewer. Repeat with remaining sausages, pancetta and skewers. Put pinwheels on a greased baking tray and cook for 30 mins until golden.
Cook Time
30M
Prep Time
PT15M
Yield
MAKES 18
Nutrition
- Calories: 141 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 4 grams carbohydrates
- Sugar Content: 1 grams sugar
- Protein Content: 7 grams protein
- Sodium Content: 1.29 milligram of sodium
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