- Place chipolatas in a large saucepan. Cover with cold water. Bring to the boil over high heat. Remove pan from heat. Allow sausages to stand in water for 10 minutes. Drain.
- Cut bacon in half lengthways and then cut each piece in half crossways. Wrap a piece of bacon around each chipolata. Secure with a toothpick.
- Preheat a barbecue plate on high heat. Add chipolatas. Cook for 2 to 3 minutes each side or until golden and heated through. Remove toothpicks. Place on serving plates. Serve with tomato relish.
Secret Recipe :
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