• Press a sage leaf onto each lengthway along the sausage, then wrap the sausage with a thinly sliced piece of streaky bacon.
• Mix the maple syrup, whole-grain Dijon mustard, and a pinch of nutmeg in a small bowl. Set aside.

In the air fryer:

• Air fry on the Roast setting at 180°C (356°F) for 6–10 minutes (cooking time depends on the thickness of the sausages) until the bacon has a slight colour and is turning golden.
• Pour the maple syrup mixture over the sausages and return them to the air fryer. Continue cooking until the bacon becomes crisp and the sauce forms a glaze, approximately 2–4 minutes. Baste the sausages while roasting for extra stickiness.

In the oven:

• Preheat the oven to 190°C (374°F).
• Place the wrapped sausages in the oven and bake for 8–12 minutes (cooking time depends on the thickness of the sausages) until the bacon has a little colour and is turning golden.
• Pour the maple syrup mixture over the sausages and return them to the oven. Continue baking until the bacon becomes crisp and the sauce coats the sausages in a glaze, about 3–5 minutes. Baste the sausages while roasting for extra stickiness.