Cut each rasher of bacon down the widdle so you have 12 strips of bacon in total.

Finely chop the onion into small pieces, then add a heated teaspoon of oil into the pan before gently frying the onion for 5 minutes making sure that they are soft and do not let them go brown.

Mix the onion, sausage meat, bread crumbs, parsley, sage and Worcestershire sauce in a bowl with wet hands.

Divide the mixture into 12 equal pieces and roll them into short sausage shapes.

Then rap each of these 12 sausage shapes in one of the half rashers of bacon, securing it with a cocktail stick.

Put 3 tablespoons of oil into a pan or wok and leave it to heat for a minuet or so, then fry the bacon bites in 2 batches of 6 for around 6 and a half minuets making sure to flip them after a while.

Take the pan off of the heat until the bacon bites have cooled for a minuet, and they are ready to serve.