These are very easy to make and can be used for all sorts of things, little bites before dinner with a glass of wine or two, served as a starter with a dipping sauce or as suggested here as a main course with creamy mashed spuds.
- 450g of free range pork belly
- 4 tablespoons of finely chopped mixed herbs, thyme, parsley, tarragon, sage and rosemary
- 2 crushed garlic cloves
- 1 egg
- 6 prunes chopped finely
- 60g breadcrumbs
- Salt and pepper
Mince the pork using a course grinder, or get your butcher to do the job for you.
Chop the herbs finely, crush the garlic and whisk the egg, now mix all the ingredients together in a bowl and season well.
Divide the mixture into sixteen pieces and roll out into sausages.
Fry them in a little oil until golden on all sides; serve with apple sauce and a bowl of creamy buttery champ potato.