Roasted Homestay™ Boerewors Wrapped in Bacon with Onions and Mushroom

INGREDIENTS

• 1kg Homestay™ Boerewors
• 250g streaky bacon
• 500g pickling onions, peeled
• 30ml olive oil
• 1 whole head of garlic, broken into cloves, unpeeled (reserve 2 cloves, peeled and chopped)
• 300g of mixed exotic mushrooms
• For the gravy:
• 15ml olive oil
• A few sprigs of thyme
• A few sage leaves
• 375-500ml beef stock
• 15ml chutney

METHOD

1. Pinch, twist and cut the sausages to make individual sausages. Wrap each sausage in a piece of bacon, set aside.
2. Place the onions and garlic cloves into a big, deep oven pan and toss with the olive oil. Roast for 30-35 minutes until the onions start to caramelise. Add the mushrooms and sausages roast for a further 25-30 minutes until cooked and golden. Season with salt to taste.
3. Caramelise the onion and garlic in 15ml of oil in a medium saucepan. Add the herbs.
4. Remove the sausages from the oven and carefully pour the pan juices of into a big jug.
5. Add 80 ml of the pan juices to the onions and add the stock. Reduce the sauce over a low heat. Add the chutney right at the end.
6. Reheat the sausages and serve on creamy mash with the gravy.