500 g beef chipolatas
8 bacon rashers, rind removed
½ cup tomato relish, to serve
- Par-boil chipolatas in a large pot of simmering water for 5 min. Remove pot from heat and allow to stand for 5 min. Drain the chipolatas well.
- Cut each bacon rasher in half. Wrap one piece around each sausage and secure with a toothpick. Grill on a preheated barbecue or non-stick frying pan for 4 min each side, or until bacon is golden. Serve with a side salad and tomato relish.