There is no denying how absolutely divine pigs in blankets are, once you drizzle with golden syrup you will never ever look back. You also won't have leftovers.

Ingredients
350g cocktail sausages or chipolatas 
½ slice streaky bacon per sausage (I find that a 12 slice pack is usually enough)  
1 tbsp flavourless oil 
1-2 tbsps of golden syrup 

Method
10 minutes before you want to start cooking these put the bacon in the freezer. 

When you are ready to start preheat your oven to 180c and remove your bacon from the freezer. 

Cut the bacon rashers in half and separate. If you have oven space then use a large oven dish as you want to give the sausages space around them to go golden, if you don't, use what you have, it might just take an extra 5 minutes to go golden. 

Wrap half a slice of bacon around each sausage and put into the oven dish.  Cook for 15-20 minutes until golden then add the syrup, shake gently to ensure every sausage is coated and return to the oven for 5 minutes.  Eat while hot. 

If you want to precook in a large tin then cook for 15 minutes, remove and cover/refrigerate.  Then when you want to eat, put them in to a smaller dish and put into the oven for 5 minutes then add the syrup and cook until hot and sticky.