Make your own mini Cumberland sausage swirls on a stick using chipolata sausages! This fun fireworks themed recipe is perfect for New Year's Eve or Bonfire Night!
Course: Main Course, Party Food
Cuisine: Bonfire Night, British
Servings: 6sausage swirls
Author: Grace Hall
12Cumberland chipolata sausages*
Preheat your oven to 190°C (Gas mark 5/375°F). Lightly grease a roasting tin or baking tray with oil.
Remove the sausages from the packet and separate them into pairs with kitchen scissors, leaving each pair of sausages joined together by the skin.
Carefully twist the sausages to unwind the skin between each pair, then squeeze the meat around inside the sausages so that the gap between each sausage is filled in. This should turn each pair of sausages into one long sausage each.
Roll up each long sausage into a tight spiral shape.
Push bamboo skewers through each sausage spiral to hold it together whilst cooking.
Place the sausage spirals on a baking tray then cook in the pre-heated oven for 20-25 minutes until sizzling and cooked through.
Carefully remove from the oven. Once cool enough to handle, remove the bamboo sticks from each sausage spiral and place on a plate.
Push a fresh bamboo skewer into each sausage spiral before serving, or serve straight onto plates without the stick if preferred.
Serve with fresh steamed vegetables and homemade potato wedges for a delicious and fun family meal!
*Check before buying that the chipolata sausages are joined together by their skins rather than separated in the pack. If you can't find Cumberland chipolatas, any other chipolata sausage will work as an alternative.