Grilled Sausages with Prunes and Bacon Recipe

Sausages: Choose your favorite type of sausages; pork, beef, or chicken all work well.

Prunes: These dried plums add a sweet contrast to the savory elements of the dish.

Bacon: Thinly sliced bacon is ideal for wrapping around the prunes.

Olive oil: Used for brushing the skewers to prevent sticking and add flavor.

Salt: Enhances the overall taste of the dish.

Pepper: Adds a touch of heat and depth to the flavors.

When wrapping the prunes with bacon, make sure to secure the ends tightly to prevent them from unraveling during grilling. This can be done by overlapping the bacon slightly and pressing firmly. Additionally, soaking the skewers in water for about 30 minutes before use can help prevent them from burning on the grill.

• sausages - Substitute with chicken sausages: Chicken sausages are a leaner option and can provide a similar texture and flavor.

• sausages - Substitute with vegetarian sausages: For a vegetarian option, use plant-based sausages which can mimic the taste and texture of traditional sausages.

• prunes - Substitute with dried apricots: Dried apricots offer a similar sweetness and chewy texture, making them a good alternative to prunes.

• prunes - Substitute with dates: Dates are also sweet and chewy, providing a similar flavor profile to prunes.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner alternative that still offers a smoky flavor.

• bacon - Substitute with prosciutto: Prosciutto can provide a similar salty and savory flavor, though it is less fatty than bacon.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it a good substitute for olive oil in grilling.

• olive oil - Substitute with avocado oil: Avocado oil is also suitable for high-heat cooking and has a mild flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of moisture.

• pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used in place of black pepper.

• Allow the sausages and bacon-wrapped prunes to cool completely at room temperature before storing.
• Place the cooled items in an airtight container, separating layers with parchment paper to prevent sticking.
• Store the container in the refrigerator for up to 3 days.
• For longer storage, arrange the cooled sausages and bacon-wrapped prunes on a baking sheet lined with parchment paper.
• Freeze the items on the baking sheet for 1-2 hours, or until they are firm.
• Transfer the frozen items to a resealable freezer bag or airtight container, removing as much air as possible to prevent freezer burn.
• Label the container with the date and contents.
• Store in the freezer for up to 2 months.
• When ready to enjoy, thaw the sausages and bacon-wrapped prunes in the refrigerator overnight.
• Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and the bacon is crispy.

• Preheat your oven to 350°F (175°C). Place the grilled sausages and bacon-wrapped prunes on a baking sheet lined with foil. Cover with another piece of foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• For a quicker method, use a microwave. Place the sausages and prunes on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you prefer a stovetop method, heat a skillet over medium heat. Add a small amount of olive oil to the pan. Place the sausages and bacon-wrapped prunes in the skillet, turning occasionally, until they are heated through and the bacon is crispy again, about 5-7 minutes.

• For an outdoor option, reheat on the grill. Preheat your grill to medium heat. Place the sausages and bacon-wrapped prunes on the grill, turning occasionally, until they are warmed through and the bacon is crispy, about 5-7 minutes.

• Grill: Used to cook the sausages and bacon-wrapped prunes to achieve a smoky flavor and crispy texture.

• Skewers: Used to hold the sausages and bacon-wrapped prunes together for even grilling.

• Basting brush: Used to brush olive oil onto the skewers for added moisture and flavor.

• Tongs: Used to turn the skewers on the grill, ensuring even cooking.

• Cutting board: Used as a surface to prepare and wrap the prunes with bacon.

• Knife: Used to cut the bacon slices if needed.

• Meat thermometer: Used to check the internal temperature of the sausages to ensure they are cooked through.

• Serving platter: Used to present the grilled sausages and bacon-wrapped prunes once they are cooked.

Pre-cook sausages: Boil the sausages for 5 minutes before grilling to reduce cooking time.

Use pre-pitted prunes: Save time by using pre-pitted prunes instead of pitting them yourself.

Preheat grill: Ensure the grill is preheated to medium-high heat before starting to cook.

Assemble in advance: Skewer the sausages and bacon-wrapped prunes ahead of time and refrigerate until ready to grill.

Batch cooking: Grill multiple skewers at once to save time on cooking.