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Sausages With Prunes And Bacon
Sausages are a perennial barbecue favourite and this is a delicious way to ring the changes. Serve with crusty French bread or warmed ciabatta.
Ingredients
8 large, meaty sausages, such as Toulouse or other good-quality pork sausages
30ml/2 tbsp Dijon mustard, plus extra to serve
24 ready-to-eat prunes
8 smoked streaky
Bacon rashers
Details
Serves: 4
Method
1. Use a sharp knife to cut a long slit down the length of each sausage, about three-quarters of the way through.
2. Spread the cut surface with the mustard and then place three prunes in each sausage, pressing them in firmly.
3. Stretch the bacon rashers out thinly, using the back of a palette knife.
4. Wrap one bacon rasher tightly around each of the sausages, to hold them in shape. Cook over a hot barbecue for 15-18 minutes, turning occasionally, until evenly browned and thoroughly cooked. Serve at once, with lots of fresh crusty bread and the additional mustard.
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