These were the best ones I have made so far! I used Linda McCartney’s Vegetarian Red Onion & Rosemary Sausages and Finnebrogue’s Naked without the Oink vegan bacon. 
Soak 12 cocktail sticks in water overnight and thaw the sausages, also overnight, in the fridge. Cut each sausage in half and roll a tiny bit thinner and mold the ends so that they are smooth and round.
Fry the sausages in olive oil until they are browned then cool them. Cut six strips of bacon in half and wrap each half around the cooked sausage. Place on a baking tray and bake at 180°C for 15-20 mins until the bacon is beginning to brown at the edges.
Serve with a roast dinner or as part of a vegan buffet – great party food!
just blogs vegan 