Hunter’s Sausages
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Prep Time
15 MINS
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Cook Time
1 HR
- KCals 422
- Carbs 23G
Ingredients
- 8 reduced-fat pork sausages
- 8 smoked bacon medallions
For the sauce
- ½ medium onion peeled and finely chopped
- 2 garlic cloves peeled and crushed
- 400 g tin chopped tomatoes
- 1 tbsp tomato puree
- juice of 1/2 lemon
- 1 tbsp BBQ seasoning
- ¼ tsp smoked paprika
- 1 tbsp balsamic vinegar
- 2 tbsp Worcestershire sauce or Henderson's relish
- 2 tbsp white wine vinegar
- 1 tbsp hot pepper sauce
- 1 tsp mustard powder
- 1 tsp white granulated sweetener
For the top
- 80 g reduced-fat mature Cheddar cheese finely grated
- low-calorie cooking spray
Instructions
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Preheat the oven to 180°C fan and spray a round, shallow ovenproof dish (approx. 26 cm diameter) with low-calorie cooking spray.
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Wrap a bacon medallion around the middle of each sausage and secure with a cocktail stick. Put the greased ovenproof dish in the preheated oven for a minute or two, until hot.
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Remove the dish from the oven and put the bacon-wrapped sausages, seam-side down, in the hot dish. Place in the oven for about 10 minutes, turning over halfway through, until lightly browned.
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Meanwhile, place all the sauce ingredients in a medium bowl and stir until mixed. When the bacon-wrapped sausages are lightly browned, remove the ovenproof dish from the oven, carefully remove the cocktail sticks and discard. Place the bacon-wrapped sausages seam-side down in the ovenproof dish and pour the sauce mixture over.
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Cover the dish with a tight-fitting lid or kitchen foil and place in the oven for 40-45 minutes, until the sausages are cooked and the onion is soft. Remove the bacon-wrapped sausages from the dish and place on a plate while you blitz the sauce.
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Scrape the sauce into a food processor or use a stick blender to blitz until smooth. Place the sausages back in the dish and pour the smooth sauce over. Sprinkle the cheese evenly over the top and return to the oven for about 5 minutes until melted and golden. Serve hot with an accompaniment of your choice.