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
salt and black pepper
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.
From a recipe seen here
If you need help with measurement / conversion see here
Iron plays a central role in the function of red blood cells which help in transporting oxygen around the body, in energy production and DNA synthesis.
Spinach is also an excellent source of vitamin K, vitamin A, vitamin C and folic acid as well as being a good source of manganese, magnesium, iron and vitamin B2. Vitamin K is important for maintaining bone health and it is difficult to find vegetables richer in vitamin K than spinach. Others include kale, broccoli and green cabbage.
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All the best Jan