Serves 4

• 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.

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