Name: Sausage and bacon bake with sautéed spinach
Yield: 4 servings
Cuisine: Bake
Ingredients: 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; 2 Tbs butter; 150 g baby spinach; himalayan salt and black pepper

Recipe Disclaimer

Tap for method

Ingredients (9)

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
2 Tbs	butter
150 g	baby spinach
	himalayan salt and black pepper

Tap for ingredients

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!.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.