1 Kilo of fat sausages (Beef or Pork)

305 grm bottle of Prunes in Port

12 Bacon rashers


Gently boil sausages until just cooked.

Split halfway through with a knife.

Drain Prunes in Port, retaining juice to use as a sauce.

Place 2 or 3 prunes in each sausage where slit and then wrap the bacon around the sausage to close, fixing with a toothpick.

Barbecue until brown and cooked to your liking.

Serve with either a baked potato and green vegetables accompanying drained sauce.  Alternatively, serve with sauce and salads of your choice.