Ba­con-wrapped stuffed sausages

Townsville Bulletin - - -

Serves 4 8 thick beef sausages 2 tbs whole­grain mus­tard 120g baby spinach, trimmed 4 mid­dle rash­ers ba­con, trimmed, halved length­ways 4 ( 800g) desiree pota­toes, cut into wedges Olive oil cook­ing spray 3 medium roma toma­toes, quar­tered 1. Pre­heat oven to 220C/ 200C for fan-forced. Lightly grease a large bak­ing dish. 2. Cut each sausage in half length­ways ( don’t cut all the way through). 3. Spread cut sides with mus­tard. Top with half the spinach. Bring to­gether to en­close fill­ing. Wrap each sausage with ba­con. Se­cure with tooth­picks. 4. Place sausages and potato in pre­pared bak­ing dish. Spray with olive oil. Sea­son with pep­per. 5. Bake for 20 min­utes. Re­move from oven. Turn sausages. Add tomato to dish. 6. Bake for 15 to 20 min­utes or un­til sausages are cooked though and pota­toes are ten­der. 7. Re­move tooth­picks. Serve topped with re­main­ing spinach. Source: Su­per Food Ideas Recipe by Jenny Fan­shaw Pho­tog­ra­phy by Mark O’Meara www. taste. com. au

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