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
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.
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.
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.