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Bratwurst lollipop with apricots, bacon and chili mustard

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Ingredients for 2 servings:

  • 2 sausages
  • 2 tbsp Dijon mustard
  • 1 tsp harissa
  • 6 prunes
  • 8 slices of bacon

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Preheat the grill to an indirect temperature of 140°C. Cut the sausages lengthwise to create a pocket. Slice the prunes into strips. Fill the sausage pockets with harissa, Dijon mustard, and the prunes. Wrap the bacon tightly around the sausages. Grill indirectly in the preheated grill for 20 minutes. Then slice, skewer, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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