Bite-sized Sausages With Pancetta

Serve these with sundowner drinks this summer

4 December 2014

Serves 6

• 1/ 3 cup cranberry jelly
• 1 tbsp water
• 2 tbsp butter
• 18 thin slices pancetta
• 18 sage-flavoured pork sausages
• Fresh sage leaves
• Sea salt and black pepper
• Mustard, to serve

1 Heat a small frying pan over medium heat. Add the cranberry jelly, water and butter; stir until dissolved.
2 Preheat the oven to 180°C. Wrap the pancetta around the sausages, thread sausages and sage leaves onto kebab sticks. Brush cranberry glaze over sausages and season. Bake for 15–20 minutes, turning and brushing frequently with glaze.
3 Serve with mustard and fresh sage leaves.

Words and image: Fairlady magazine

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