Nigella Lawson's Bacon-wrapped Chipolatas

It's embarrassing but I used to be a little sneery about bacon-wrapped chipolatas. How foolish one can be. They are now a must-have.

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   1. Preheat the oven to 200C/gas 6, though if I'm doing this much earlier and don't need the oven at this temperature anyway, I cook them for 40-45 minutes at 180C/gas 4.
   
   2. Make sure your bacon (or pancetta) is thin enough to be unbulkily pliable (pancetta comes thinner sliced, but it generally costs a lot more) and if not, roll out to make thinner, then cut each rasher of bacon in half vertically. Wrap each fine half-slice of bacon around each cocktail sausage. The bacon, when thin, seems to get sticky and adheres dutifully to its sausage.
   
   3. Spoon the oil into a roasting tin and arrange the sausages, each with the end bit of bacon down (though they may roll), and roast for 30 minutes or so, until the bacon is crisp and the sausages cooked. The only way to be sure is to make the ultimate sacrifice and taste one.
   
   4. Take out of the oven and wrap the tin in foil. If you've let the sausages burn a little, however, it may be better to remove them to a large piece of foil and wrap them in it, forming a loose but tightly sealed package, otherwise the sausages will continue to fry a little in the tin.
   
   5. When you are almost ready to eat, reheat the sausages by posting the foil-wrapped tin, or parcel, in a hot oven for about 10 minutes. Or cook them from scratch about 45 minutes before you need them.