300 g pack smoked back bacon rashers
454 g pack butchers choice pork sausages
2 tbsp (1 oz) 25 g butter
500 g potatoes, peeled, cut into 2 cm cubes and par boiled
1/2 x 350 g pack spinach leaves
1/4 tsp nutmeg
freshly ground black pepper
142 ml carton sour cream
2 tsp English mustard
1.Remove the rind from the bacon rashers and wrap a rasher around each sausage.
2.Heat a large frying pan until very hot and cook the sausages until golden brown and sealed on all sides. Reduce the heat and cook for 15 minutes.
3.In a separate pan, melt the butter and saute the potatoes until golden brown, approximately 10-15 minutes.
4.Add the spinach and just as it is beginning to wilt, season with nutmeg and freshly ground black pepper, then remove from the heat.
5.To make the mustard cream, combine the sour cream and mustard until smooth.
6.Arrange the spinach and potatoes on a serving dish and top with the bacon wrapped sausages and a generous helping of mustard cream.