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This traditional British side dish has been elevated with the addition of boozy prunes, grated chestnut and thyme leaves. It's the perfect addition to your Christmas Dinner, or as a canape at a winter cocktail party
Recipe provided by Matthew Whitfield, Head Chef at The Montagu ArmsCut 4 prunes in half and place them on top of the sausage. Wrap the bacon rasher around both.
Cook in the frying pan, then place in a preheated oven for 5-7 minutes until the bacon is crispy.
Make the mustard mayonnaise by combining the mayonnaise and the mustards, and mixing well together.
Place the sausages in the bowl and finish with grated chestnut and a sprinkling of thyme leaves. Serve alongside the mustard mayonnaise.
Cut 4 prunes in half and place them on top of the sausage. Wrap the bacon rasher around both.
Cook in the frying pan, then place in a preheated oven for 5-7 minutes until the bacon is crispy.
Make the mustard mayonnaise by combining the mayonnaise and the mustards, and mixing well together.
Place the sausages in the bowl and finish with grated chestnut and a sprinkling of thyme leaves. Serve alongside the mustard mayonnaise.
15 minutes
Serves 18-22 scones
