A traditional favourite, made your way!
This recipe shows how to make your very own chipolatas, using our golden pork sausage mix (you can use any flavour you like!) & homemade bacon using our smoked bacon cure, recipe here.
You can use shop bought sausages & bacon if you prefer.
800g minced pork
1tsp cut rosemary
In a large bowl, combine the mince with the sausage mix, add 100ml water and mix well, set aside to marinate and firm up for around half an hour.
Fill into natural or collagen sausage skins, using a stuffer machine - you can buy all of these on our site.
Link the sausages by hand, we made smaller sausages for this recipe, but you can use larger if you wish!
Wrap each sausage with a rasher of bacon, place on a baking tray and drizzle the honey over top.
Sprinkle with the cut rosemary and give them a shake, this coats the sausages in the honey & herb.
bake for 15-20 minutes or until cooked through and starting to crisp.
Natural & collagen sausage casings - BUY HERE
Sausage stuffer - BUY HERE