Ingredients
16 rashers pancetta
16 sage leaves
16 good-quality pork chipolatas
Method
- Heat oven to 190C/170C fan. Lay a slice of pancetta on a board and place a sage leaf lengthways on top. Roll a chipolata up in the pancetta and sage, and transfer to a roasting tin with the end of the pancetta underneath. Repeat with the remaining pancetta, sage and chipolatas, and roast for 30-35 mins.
