Spread one tsp of English mustard over the streaky bacon.
Wrap the bacon around the sausages, place on a baking tray and cook in a preheated oven at 180ºC until cooked through.

Mix four tbsp tomato ketchup with one tsp of English mustard and one tsp of Worcestershire sauce to make a Devilled Dip.

Serve the devilled sausages with the dip, potato wedges and corn cob.