Method

1.     Preheat the oven to 200C/fan 180C.
2.     Combine the honey, cranberry sauce and balsamic vinegar to make a glaze.
3.     Place the chipolatas on to a medium sized baking tray and coat each one with the glaze using a brush.
4.     Dot each chipolata with a sage leaf and wrap tightly in bacon.
5.     Drizzle over the oil and roast for 30-35 minutes until the bacon is crisp and the sausage is cooked through.