Sausage and Bacon Bake (Banting)

Jan van Niekerk

Serves 4

Ingredients
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

Method
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

Print Friendly, PDF & Email
(Visited 820 times, 1 visits today)
Advertisements

Leave a Reply

Your email address will not be published. Required fields are marked *