Sausage and bacon bake with sautéed spinach

You really don't need to serve a 'mash' with sausages, why not try them with some sautéed spinach!

Ingredients:

Serves Four
8 good-quality pork sausages
8 rashers streaky bacon

2 red onions cut into eighths

15 sage leaves

2 Tbsp. duck fat
1 cup Verjuice or white wine (optional)
2 Tbsp. butter

150g baby spinach

salt and black pepper

Method:

1. Preheat the oven to 220ºC.
2. Wrap a piece of bacon around each sausage. Place in a roasting tin with the onions and sage leaves; spoon over the duck fat, especially over the onions.
3. Roast for 30–40 minutes on the middle rack, turning once, until the sausages are browned and cooked through.
4. Deglaze the pan with the Verjuice or wine and reduce until thickened.
5. Heat the butter in a pan; add the spinach and sauté until just wilted; season well.

To serve: Serve sausages drizzled with gravy, and with sautéed spinach on the side.

From a recipe seen here

If you need help with measurement / conversion see here

All the best Jan