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Add a photoWith 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 4 servings | |
| Calories 119 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.19g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 363mg | 10% |
| Total Carbs 31.68g | 8% |
| Dietary Fiber 3.5g | 12% |
| Sugars 18.91g | 13% |
| Protein 1.08g | 2% |
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