A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
1 egg, beaten or alternatively 50g unsweetened apple sauce
2 ½ tsp. Lucy Bee Coconut Flour
200g streaky bacon strips, cut into enough strips for each sausage
Preheat the oven to 180C, 350F, gas mark 4 and line a baking tray with greaseproof paper.
In a frying pan, melt the Lucy Bee Coconut Oil on a medium heat. Add the onion, nutmeg, thyme and sage and gently fry to soften the onions and infuse the flavours of the herbs to the onions. Cook for approximately 3 minutes. Set aside to cool a little.
In a mixing bowl, add the pork mince, Lucy Bee Himalayan Salt, ground Lucy Bee Whole Black Peppercorns and egg (or alternative apple sauce) along with the onion and herb mixture and mix to combine.
Sieve Lucy Bee Coconut Flour into the mixture and mix to fully combine (you may find it easier to use your hands for this). Leave to stand for 10 minutes to allow Lucy Bee Coconut Flour to absorb the moisture for an even consistency.
Roll the mixture into mini cocktail sausage shapes and place on a tray. Place in the fridge for 20 minutes. If making these in advance, cover and keep in the fridge until you need them.
Once you’re ready to cook your sausages, wrap a piece of bacon around each sausage and place on a lined baking tray. Bake for 20 – 30 minutes until cooked through, or longer if you prefer them crispy.
Serve with cranberry sauce – see our recipe to make your own
Tip: This sausage mixture can be used to make bigger sausages, too.