When you think of a festive dinner, what's one of the first side dishes that springs to mind? If you're a Brit, up amongst your favourites is almost certainly bacon wrapped pigs in a blanket!
Take one of your sausages and wrap with two strips of bacon, overlapping as you go so that it is covered from end to end.
Repeat until all of your sausages are wrapped, laying them on a lightly greased baking tray as you go. Aim to position them so that any end pieces of bacon are tucked underneath.
Prick each sausage 3-4 times along the length with a cocktail stick. This just helps to make absolute certain that the sausages won't swell too much during cooking.
Lay the rosemary sprigs on top, reserving a few small pieces for later.
Season with salt and pepper.
Bake for 15 minutes, then remove from the oven. You'll find quite a lot of fat and liquid has pooled in your tray.
Carefully drain away the excess fat before turning each of your sausages over.
Return to the oven for another 15 minutes until the bacon is crisp.
Shake off the rosemary and drain on kitchen paper.
Cut the sausages in half with a sharp knife and pile them high on a plate, dotted with the fresh rosemary you reserved earlier.