Preheat oven to 200 C/ 180 fan. Arrange sausages and halved shallots in a roasting tin.
Slice the bacon into 1 cm strips and add to the roasting tin.
Drizzle with the rapeseed oil and toss everything to coat.
Roast in the middle of the oven for 20 minutes.
Combine wholegrain mustard, maple syrup, beer and cornflour together in a small bowl. Pour over the sausages and stir to coat. Sprinkle with the chopped sage and return to the oven.
Roast for a further 20 minutes until the liquid has reduced, the shallots are soft and the sausages are lovely and browned.
Serve immediately with creamy mashed potatoes (or a mixture of potatoes and celeriac) and some steamed kale.
Notes
Not everyone has access to rare breed Iron Age pork, so simply replace with good quality locally reared pork sausages from your local butcher, or those with the Red Tractor logo on them.