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Michael Quinn Home Made Sausages With Prunes And Champ Potatoes

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.

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Ingredients

  • 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

  • Course

    CourseMain Course

  • Serves

    Serves12-16

  • Time

    Time

  • Difficulty

    DifficultyIntermediate

Method

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.

Method

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.

Used in this Recipe

  • Epicure Prunes in Syrup 425g

    Epicure Prunes in Syrup 425g

    €1.60

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