Sausage and bacon bake with sautéed spinach

A Banting meal that the entire family will enjoy.
 
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Recipe from: 26 August 2015

 
 

Ingredients

 
  • 8
    good-quality pork sausages
  • 8
    rashers streaky bacon
  • 2
    red onions cut into eighths
  • 15
    sage leaves
  • 2
    Tbs
    duck fat
  • 1
    cup
    Verjuice or white wine (optional)
  • 2
    Tbs
    butter
  • 150
    g
    baby spinach
  • Himalayan salt and black pepper
Servings: Change Serving
 
 

Method

 

Preheat the oven to 220ºC.
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.
Roast for 30–40 minutes on the middle rack, turning once, until the sausages are browned and cooked through.
Deglaze the pan with the Verjuice or wine and reduce until thickened.
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.

Recipe reprinted with permission of Lose It!.

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