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Michael Quinn Home Made Sausages With Prunes And Champ Potatoes
Michael Quinn - Home-made Sausages with Prunes and Champ Potatoes
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.Print this Recipe Send to a friend Share
450g of free range pork belly
4 tablespoons of finely chopped mixed herbs, thyme, parsley, tarragon, sage and rosemary
2 crushed garlic cloves
6 prunes chopped finely
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.