Ingredients
- 8 dried prunes
- 300 g good quality pork sausagemeat
- 2 pork fillets
- fine sea salt
- ground black pepper
- 2 Tbsp sunflower oil
- 1250 g water
- 1200 g waxy potatoes
- 190 g onions
- 3 garlic cloves
- 1 ½ chicken stock cubes (for 0.5 l each)
- 1 Tbsp tomato purée
- 1 - 2 Tbsp cornflour
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