Pork, prune and pistachio stuffing balls
Serves: 6
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole
Pork, prune and pistachio stuffing balls
Serves: 6
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
423Kcal
Fat
25gr
Saturates
7.5gr
Carbs
8gr
Sugars
8gr
Fibre
2gr
Protein
4gr
Salt
1.5gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 2 x 454g packs Porky Whites Surrey pork sausages (or similar)
- 150g Agen prunes with Armagnac
- 100g shelled pistachios
Step by step
- 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.TipPorky 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.
