Step 1

Pre heat oven to 200c/390f.

Step 2

Place a sage leaf on each of your chipolatas and then wrap in bacon, ensuring there's tiny amount of sausage showing on each side. Pierce with a toothpick/cocktail stick to secure.

Step 3

Place on a bed of rosemary in a baking dish and drizzle over a little olive oil. Roast in the oven for 30mins or until dark golden and crispy.

Step 4

Meanwhile, combine all of your honey mustard dip ingredients, adjusting the seasoning to taste.

Step 5

Serve by removing the toothpick/cocktail stick and laying over any leftover rosemary you have.