|Pork chipolatas||1 Pound|
|Streaky bacon rashers||1 Pound, rinds removed|
|Cheddar cheese||1 Pound, cubed|
Twist each sausage in half and cut into two small sausages. Place these in a baking tin and cook in a preheated moderately hot oven (200°C/400°F, Gas Mark 6) for about 30 minutes.
Meanwhile, stretch the rashers on a flat surface with the back of a knife. Cut each in half crossways and form into rolls. Place in a tin and cook in the oven with the sausages until beginning to colour.
Spear the cheese cubes on cocktail sticks. Spear the sausages and bacon rolls on sticks. Stick all the cheese cubes, sausages and bacon rolls into a cabbage, large apples or a long French loaf. The sausages and bacon are best eaten just warm. Surround the cabbage, apples or loaf with potato crisps.