TOULOUSE SAUSAGE WITH A DIFFERENCE

Hi All
Got the frontier out on Saturday and did two chickens a roll of veal stuffed with sausage meat and a half leg of pork (I was feeling hungry!!).
The other half suggested we try some sausage witha difference so off she went to get some!
We ended up with half a metre of THICK TOULOUSE sausage. These we sliced almost in half (lengthways).
We then coated each interior side with some DIJON Mustard and placed pitted Agen prunes into the cavity. The sausage was then closed and wrapped with bacon.
Two hours on the grill at 200F with a little Apple Smoke and VOILA a some really nice sausages that went really well as a starter!

I do have some pikkiies but how to post!!!

Best regards
Peter

Pete, sounds like a good meal, but nothing speaks louder than pics... I've posted some basic instructions in the "Pub" let me know if you need any more help.

Many thanks for the info Mac.
herewith a pikky of the Pork leg (Half), the veal stuffed with sausage meat and the sausage just prior to serving.

Wow, looks great Pete! That sausage wrapped in bacon...gives me an idea

Food looks great Pete... see I told you it was easy

Are you shining a spot light on it... as it looks pretty bright over there?

A fine lookin' fest Pete!!
U.J.