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BACON BANGERS
Prep: 10 min Cook: 25 min Servings: 4by Peter Brown100 recipes>With World Cup Rugby matches being screened in the morning in a lot of countries, does that mean we should give up braaiing (barbeque)? The answer is a resounding, "no!" And quite rightly. Here's a compromise. Whilst watching the rugby this weekend, try these delectable savoury-sweet morsels that could pass as breakfast yummies... Ingredients
- 8 pork sausages
- 8 rashers of rindless streaky bacon
- 24 soft prunes, stones removed
Directions
- Prick sausages once with a sharp fork,
- place them in a saucepan.
- Cover with hot water, bring to the boil and reduce to a simmer.
- Let the porkies idle along uncovered for about 10 minutes.
- Remove from water and set aside to cool.
- Cut a slit into the side of each sausage and stuff three prunes into each.
- Wrap each filled sausage with a bacon rasher and secure with a toothpick.
- Braai (barbeque)until the bacon crisps and the sausages are cooked through.
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