Tom's Piggies in Blankets

This month I went for something classic and simple: sausages wrapped in bacon.
Pick your sausages and buy lots of them; I went with full sized sausages from the local butchers. You'll also need a couple of rashers of back bacon per sausage (or one rasher for small sausages). I made some with smoked and some with unsmoked bacon. Preheat your oven to about 200°C. Oil enough baking trays to hold your sausages. Wrap each sausage in one or two rashers of bacon and skewer them in place. I used a couple of long metal skewers to make a sort of long double kebab for each tray, but anything which will hold the bacon on should work. Put in the oven for about an hour (less for smaller sausages), observing and turning every 15-20 minutes.
Eat! Enjoy!