Ingredients
The following ingredients have 4 Servings
- 6 pork sausages
- 10 g lard
- 3 cloves garlic (peeled and finely chopped)
- 230 g baby spinach
- 1 tsp ground turmeric
- 160 g double cream
- 70 g sour cream
- 60 g full-fat cream cheese (soft cheese)
- salt and white pepper
- snipped chives (to garnish)
Instruction
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
- Remove the sausages from their packaging and slice each one diagonally. (Remember its good practice to use a dedicated board when working with raw meat.)
- Melt the lard in a large non-stick pan or wok and fry the sausage pieces flat cut side-down at first, then flip them over and brown all sides.
- Use tongs to remove the sausages from the pan and set aside on a plate for now, leaving all the fat in the pan. Do not worry about the sausages cooking through, they will cook through later in the oven, this step was just to maximise flavour by caramelising the outsides.
- Reduce the heat of the pan and add the chopped garlic. Stir continuously being careful not to burn the garlic.
- Tip in the spinach (you may have to add the spinach in two batches for space reasons). Stir well as the spinach wilts, being mindful not to burn the garlic. Continue to cook the spinach over moderate heat until you are left with a cooked down pulp. This can take up to 12 minutes. Use your spatula or wooden spoon to 'chop' the spinach up in the pan.
- In the meantime, whisk the double cream, sour cream and cream cheese in a bowl.
- Add the turmeric to the spinach, followed by the cream mixture.
- Mix well to combine and increase the heat to warm the cream through and reduce a little.
- Pour the mixture into a suitable-sized ovenproof dish and add the sausages. Bake in the oven for 30 minutes.
- Serve scattered with snipped chives and tuck in!
