12 thick beef sausages
250 grams pitted prunes
6 bacon rashers
Prick sausages with a fork or skewer and place them in a pan. Cover with hot water and bring to the boil. Simmer the sausages for about 10 minutes uncovered. Make sure you do not overcook them as the sausage skin will peel. Cool sausages then cut a slit in the side of each. Place three plump prunes in each sausage and wrap half a bacon rasher around the sausage. Secure this with a toothpick. Barbecue the prepared sausages until the bacon on the outside is cooked.
courtesy of: Australian Broadcasting Corporation
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