These keto beauties are wrapped in applewood smoked bacon and served with a delicious Camembert fondue. Fresh or dried rosemary gives an aromatic herbal touch to the dish, and at the same time, looks nice in photos - just in case you need to get those snapshots on Instagram to make those #foodgrammers green with envy!
Preheat the oven to 180°C /360°F.
Cut bacon slices in half. Wrap a piece of bacon around each chipolata sausage.
Place bacon-wrapped sausages on a lined baking tray and bake for 20-25 minutes, until golden and slightly crispy.
15 minutes before you remove the bacon-wrapped sausages from the oven, put the Camembert cheese in a small baking pot, then place the pot in the same lined pan next to the bacon-wrapped sausages. Bake for the remaining 12-15 minutes together.
Serve your lovely pigs in blankets with Camembert cheese in the middle. Optionally, sprinkle the cheese with dried or fresh rosemary, and poke a hole on top of the cheese so everyone can start dipping. Enjoy!
Serving Size 4 pieces
Servings 0