The sweet and tangy prunes pair nicely with a peppery sausage and wrapping them in bacon ensures a moist result.


  • 8 Sausages
  • 20 Dry Plums – sliced
  • 2 Tablespoons of mustard
  • 8 Slices of Bacon
  • 30 small potatoes peeled
  • 30 slices of bacon
  • 8 Skewers – soaked in water


  1. Preheat the barbecue on MEDIUM.
  2. Cut a deep slit all along the middle of the side of each sausage.
  3. Fill the slit with dried plums and spread the mustard evenly over top.
  4. Wrap one slice of bacon around each sausage.
  5. Grill sausages indirectly at 120°C (250°F)  for 40-50 Minutes.
  6. In a large pot – boil potatoes with a little bit salt and bay leafs for 15-20 Minutes
  7. When cool enough to handle, wrap each potato with 1 slice of bacon.
  8. Slide the wrapped potatoes on the skewers and grill them direct at 180°C  (356°F)
  9. Skewers will be done when the bacon is crispy – about 20 -25 minutes.