Lie the bacon strips on a chopping board, and scrape with the flat of a knife along the rashers, holding one side, to flatten and stretch the bacon out thinner.

Wrap the rasher around each sausage.

Place, evenly apart in the air fryer.

Cook at  180°C for 10-12 mins until evenly golden, the bacon is crisp and the sausage is cooked throughout.

Whilst cooking the pigs in blankets, place the butter into a frying pan and melt over medium heat.

Once the butter becomes foamy, add the fresh sage leaves.

Stir the mixture and cook until the butter changes to a golden colour - this will happen quickly so keep watch closely.

Use this brown butter and sage sauce to baste the sausages.

Munch.