Gary Rhodes

Prune, Leek and Sage Stuffing

Preparation info
  • Serves

    Four-Six

    • Difficulty

      Easy

Appears in
Keeping it Simple
Keeping it Simple

By Gary Rhodes

Published 2005

  • About

This is an easy stuffing for roast pork or chicken.

Ingredients

  • 450 g (1 lb) pork sausages
  • 12 prunes, roughly chopped

Method

  • Slit the sausages lengthways and peel away the skins.
  • In a large bowl, beat all the ingredients together and season with salt and pepper.
  • Spoon the mixture into a buttered baking dish or small roasting tin and bake in the oven alongside the pork during the last 45 minutes of roasting.