AGA Demonstrator Penny Zako shows us how to make the ultimate Christmas side with a Rayburn cooker.
16 chipolata sausages
16 sprigs rosemary
16 slices streaky bacon
2 tbsp. warmed honey
1. Use a roasting tin with the grid upright to grill or the cast aluminium floor grid to fry. Brush the sausages with warmed honey, place a sprig of rosemary on top and then wrap each one with a slice of streaky bacon. This can be done Christmas Eve and then left covered in the fridge.
2. Grill in the top oven set to roasting, on the highest runners, or fry on the base of the oven for 25-30 minutes, turning half way through. The cooking time will depend on the thickness of the sausages.