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Sausage and bacon bake with sautéed spinach

Recipe from: 26 August 2015

Ingredients 9
Servings 4


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



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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