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Heat the oven 190C fan.
Tear each of the sausages in half so you have 16 sausages.
Press down the open sausage ends to neaten. Wrap each sausage piece in a rasher of bacon.
Place the sausages on a lined baking tray. Bake for around 20 minutes turning once or until the bacon is crisp and the sausage is cooked through.
Heat a drizzle of oil in a large non-stick pan.
Add the onion to the pan and fry for 5 minutes until soft. Stir in the garlic for the final minute.
Stir the double cream and chicken stock into the onions, before adding the oregano, sun-dried tomatoes and parmesan. Gently bring to the boil, stirring until the parmesan has melted.
Season with salt and pepper and stir in the spinach. Stir until wilted.
When the sausages are cooked through, add them to the sauce and serve on a bed of mash or rice.