Serves: 6-8


·      12 pork chipolatas
·      12 rashers of streaky bacon
·      12 large sage leaves
·      2 tbsp honey
·      1/2 tbsp cranberry sauce
·      1 tbsp balsamic vinegar
·      Drizzle of Borderfields Cold Pressed Rapeseed Oil


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.