Homemade Sausages with Prunes and Champ Potatoes by Michael Quinn

Michael Quinn

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.

Serves 12-16 


  • 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.

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