Ingredients
16 slices streaky rindless and wood smoked bacon, each cut in half (Coles brand)
2 x 450g extra lean beef chipolatas, we used Peppercorn brand
1/2 cup brown sugar
1 teaspoon garlic powder
1/2 teaspoon chilli powder
Method
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Preheat oven to 200C (180C fan forced). Line a large baking tray with baking paper. Wrap 1 piece of bacon around each chipolatas and secure with a toothpick.
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Combine brown sugar, garlic powder and chilli powder in a shallow bowl. Roll each bacon wrapped sausage in the sugar mixture to coat. Place on baking tray. Sausages may be covered and chilled until required.
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Spray sausages with oil and bake in the oven for 20-25 min, basting with any juices halfway through cooking time or until bacon is golden and sausages are cooked through. Serve with tomato relish or chutney for dipping.