|8||sausages — pork|
|8||bacon — streaky, rashers|
|2||red onion — cut in 8|
|15||fresh sage — leaves|
|2 Tbs||duck — fat|
|1 cup||verjuice — or white wine|
|150 g||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!.