Sausage and Bacon Rolls
|Dijon mustard||2 Teaspoon|
|Sausages||4 Large (Beef / Pork)|
|Sage leaves||8 Large|
|Vegetable oil||2 Tablespoon|
|Country bread rolls/Frankfurter rolls||4 Large|
|Butter||1 Ounce, softened (25 Grams)|
|Relishes||1 Tablespoon (For Serving)|
Stretch each bacon rasher with the back of a knife and spread one side of each with a little mustard.
Wrap 2 rashers around each sausage so that the mustard is on the inside.
Tuck the sage leaves under the bacon and secure with toothpicks.
Heat the oil in a large frying pan.
Add the wrapped sausages and cook for 10 minutes over a moderately high heat, shaking the pan occasionally, until the bacon is browned on both sides.
Split the rolls in half lengthways and toast lightly.
Spread the cut surfaces with butter and a little mustard, if liked.
Remove the toothpicks and place one sausage in each roll.
Serve at once with a selection of relishes.