• 2 x 454g packs Porky Whites Surrey pork sausages (or similar)
  • 150 g Agen prunes with Armagnac
  • 100 g shelled pistachios


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Remove the sausagemeat from the skins of the pork sausages and break up with a fork.

  2. 2

    Roughly chop the Armagnac-soaked prunes and pistachios, and mix into the sausagemeat with ½ tsp black pepper and a pinch of salt.

  3. 3

    Roll into 24 balls, place on a lightly greased baking tray and bake for 20-25 minutes.


    Kitchen secret: Porky Whites sausages have a touch of honey – perfect for this super-simple stuffing. Using prunes that come pre-soaked in Armagnac gives it a rich flavour.

Nutritional Details

Each serving provides
  • Energy 1746kj 417kcal 21%
  • Fat 26.4g 38%
  • Saturates 8.0g 40%
  • Sugars 11.5g 13%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 875kj/209kcal

Each serving provides

10.9g carbohydrate 5.2g fibre 10.5g protein

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