|75 g||coconut oil|
|fresh chillies — 573|
|8||streaky bacon — strips|
|8||pork sausages — (or chicken sausages)|
|80 ml||LANCEWOOD® Buttermilk|
|5 ml||Dijon mustard|
|3/4 cup||almond flour|
|1 cup||coconut flour|
|2.5 ml||salt — fine|
|250 ml||sour cream — to serve|
|watercress — or green salad, to serve|
Preheat the oven to 200°C.
Heat a pan over medium heat and add a splash of olive oil. Wrap a piece of bacon around each sausage and fry it for 2-3 minutes each until browned all over.
Add the coconut oil to a large baking dish and place it in the oven for 10 minutes until warm and melted. Whisk the rest of the ingredients together and carefully pour it into the warm oven dish with the coconut oil. Place the sausages on top. Lightly push them into the batter to submerge slightly. Bake for 15 minutes.
Reduce the oven’s temperature to 180°C and continue cooking the dish for another 10-15 minutes until cooked through. Serve each portion with a dollop of sour cream and some watercress /green salad on the side.
Serve it with a smooth onion gravy that can be made by gently sautéing 1 (200g) large onion in 30ml butter and 5ml) xylitol granules over very low heat for 30 minutes until soft and caramelized. Add 2 cups of beef stock. Allow it to bubble away over medium heat for 10 minutes. Purée it until fine and season it to taste.