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.