Pancetta wrapped sausages with roasted potatoes and Snag Jam

No reviews yet Write a Review
  • Made in Australia

  • 100% Satisfaction

  • Free Shipping

  • Gluten free

Perfect for all occasions and the kids will love it too.


  • 1kg of potatoes, peeled and cut into small pieces
  • 2 tablespoons of olive oil
  • 2 tablespoons of rosemary leaves, chopped
  • 3 garlic cloves, crushed
  • 12 slices of pancetta
  • 12 beef sausages, or chipolata
  • Olive oil spray
  • Pinch of salt
  • 12 teaspoons of Snag Jam

Lets' start cooking

Preheat your oven to 230 degrees C. Grease a large dish suitable for the oven.

Place potatoes, rosemary, oil, garlic and a pinch of salt in a large bowl and toss through. Spread the potatoes onto your oven dish and roast for 45 minutes or until potatoes are light golden.

While this is cooking, wrap 1 slice of pancetta around each sausage and secure it with a toothpick. Spray the sausage lightly with olive oil. Reduce oven to 200 degrees C, place the sausages on top of the potatoes and bake for 20 minutes or until cooked.

Remove toothpicks and coat each sausage with the Snag Jam before serving.

Enjoy with your favourite salad.