Directions

1. Start by peeling and chopping the top and bottom of the onion. Using a sharp knife, cut into the middle of the onion once, this should allow you to remove the outside layer of the onion.

2. Grab a pack of sausages (we'd go for Proper Porkers) and run a knife down the length of each one, removing the skin.

3. Combine the sausage meat into 3 large balls, or more smaller balls if you're wanting these as a side dish.

4. Wrap the sausage meatball in a layer of the onion, and a few rashes of streaky bacon. Work diagonally in a union jack pattern - this will keep the onion and sausage meatballs glued together.

5. Poke a skewer about 70% through each meatball.

6. Add your bacon and onion wrapped meatballs onto your BBQ on a medium heat and put the lid down. You could make a lid with tin foil if you don't have a lid on your barbecue. Alternatively, cook in the oven and finish under the grill.

7. Cook for 30 mins. When the bacon is beginning to look crispy, glaze your meatballs with Cherry Bourbon BBQ Sauce.

8. Just cook them for 5 more mins so the bacon caramelises and the sauce sets on the outside of the bacon.