Servings: 4 Ingredients: 150g baby spinach 2 red onions chopped into huge chunks 15 sage leaves 8 Pork sausages 8 Rashers streaky bacon 2 Tbsp. Duck fat 2 Tbsp. butter Black pepper and Himalayan salt to taste Method Pre-heat the oven to a temperature of 220 degrees Celsius Wrap each sausage with a piece of bacon and place them in a roasting tin together with the sage leaves and onions. Spoon over the duck fat, paying more attention to the onions. Roast the contents for approximately 30 to 40 minutes on the middle rack, and turn them once until the sausages have completely browned and they are well cooked through. Deglaze the pan using wine or the verjuice and reduce until well thickened. Heat the butter in your pan. Once melted, add the spinach, and let then sauté until they just wilt. Season to taste. When serving: Drizzle gravy on the sausages and place the sautéed spinach on the side. The sautéed spinach adds as a great banting side dish.

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