Jan van Niekerk
8 good-quality pork sausages
8 rashers streaky bacon
2 red onions cut into eighths
15 sage leaves
2 tbsp duck fat
1 cup Verjuice or white wine (optional)
2 tbsp butter
150g baby spinach
Himalayan salt and black pepper
1 Preheat the oven to 220ºC.
2 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.
3 Roast for 30–40 minutes on the middle rack, turning once, until the sausages are browned and cooked through.
4 Deglaze the pan with the Verjuice or wine and reduce until thickened.
5 Heat the butter in a pan; add the spinach and sauté until just wilted; season well.
6 To serve: Serve sausages drizzled with gravy, and with sautéed spinach on the side.
Daily Fix Recipe