Photograph: Martin Poole
- 2 x 454g packs Porky Whites Surrey pork sausages (or similar)
- 150 g Agen prunes with Armagnac
- 100 g shelled pistachios
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.
Roughly chop the Armagnac-soaked prunes and pistachios, and mix into the sausagemeat with ½ tsp black pepper and a pinch of salt.
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.