8 chipolatas
8 rashers streaky bacon
4 slices white bread,crusts removed
30ml (2tbsp) mustard paste
15ml (1tbsp) butter melted

Preheat the oven to 190ºC, 375ºF,Gas mark 5.
Wrap the chipolatas in streaky bacon.
Roll each slice of bread with a rolling pin to flatten and cut in half.
Spread with mustard paste and roll each bacon-wrapped sausage up in each halved slice of bread.
Place seam-side down on a baking sheet and brush with butter.
Bake in the preheated oven for 20 minutes until golden.
Serve hot.

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