The ultimate Christmas season side dish, we make ours with made crispy Close Leece Farm bacon wrapped round a mini chipolata. These are very popular with the Robinson's family, and you can guarantee they won't be around for very long once plated up!
Dunk them into the gravy on the side of your plate or snack on them as is, you can even dip them into your faviourite sauces.
These little beauties are quick to whip up, and yu can cook them just before you're ready to serve. If you want to give yours a twist you can experiment with flavours and add things between the sausage and the bacon to give an extra delicious finish- we love using honey if you've got a sweet tooth. Caramelised onions, chutneys or fresh herbs are also always delicious, and definitely a little mustard.


  • 6 rashers of Close Leece Farm Premium Rare Breed Tamworth Dry Cured Streaky Bacon
  • 12 mini chipolata sausages
  • Honey (optional)
  • Your favourite dipping sauces- we love mustard!



  1. Preheat your oven to 180C/350F and prepare a shallow baking tray.
  2. Take your streaky bacon and cut it in half length-ways, so that you have two long strips. Repeat until you have prepared all your bacon.
  3. If you fancy using honey, drizzle some over the sausages before wrapping with bacon.
  4. Next, take your sausages and wrap each one in a piece of bacon, ensuring only a little at each end is exposed.
  5. Now you can use a cocktail stick to keep everything wrapped tight.
  6. Arrange the pigs on the baking tray and cook until golden and slightly caramelised- about 15 minutes.
  7. Serve up with a roast Christmas dinner or on a platter of nibbles on Christmas day your favourite selection of dips.