Sage and Onion Stuffed Devils on Horseback

Prepare the onion base: Melt the butter in a small pan over low heat. Add the finely chopped onion and sauté for about 10 minutes, stirring occasionally, until the onion is soft and turns a light golden color. Remove from the heat and allow it to cool completely.

Make the sausage stuffing: Squeeze the sausagemeat out of the skins into a medium mixing bowl. Add the cooled fried onions, dried sage, a fresh grating of nutmeg, and a generous amount of black pepper. Use your hands to mix the ingredients until thoroughly combined.

Assemble the stuffing balls: Divide the sausage mixture into 12 equal portions and roll each into a small, neat ball.

Stuff the prunes: Carefully split each prune down the middle lengthwise, opening it out like a book. Place one sausage ball into the center of each prune and wrap the fruit around the meat to encase it.

Wrap with bacon: Wrap a rasher of smoked streaky bacon around each stuffed prune. Secure the bacon in place by threading a cocktail stick through the loose ends.