Ingredients
500 g Verkerks Rookworst
10 slices bacon
1 cup brown sugar, packed
3 tbsp Dijon mustard
3 tbsp SIDS RASPBERRY VINEGAR
1 tsp NY cut pepper
Directions
Preheat oven to 190°C. Line a baking sheet with aluminum foil and top with a baking/cooling rack. Lightly spray the rack with non-stick spray.
Cut the Rookworst down the middle, lengthwise. Slice each half into 2 cm pieces. Cut each piece of bacon into thirds. Wrap one bacon strip around each piece of Rookworst and secure with a toothpick. Set aside.
In a small saucepan, combine brown sugar, SIDS RASPBERRY VINEGAR, mustard and pepper. Heat over medium, stirring occasionally, until the sugar is dissolved. Keep warm on low.
Brush the Rookworst with glaze and place on the baking sheet/rack then bake for 40 minutes and baste every 15 minutes. Serve immediately.
