Baked Beef Sausages with California Prunes

I have used beef sausages in this recipe instead of pork. Beef, being a darker meat, is higher in iron which is one of the few micronutrients that are often deficient in the western world. Iron is an important nutrient because it carries oxygen around the body, but it also has many enzymic functions too. These functions include helping to metabolize vitamin D and to form collagen, both of which are vital for bone health.

Check out how to make this dish: Baked Beef Sausages with California Prunes – YouTube

Makes : 4


  • 1 red onion, sliced
  • 100g California Prunes
  • 3 bay leaves
  • 1 tbsp olive oil
  • 8 beef sausages
  • 100ml red wine (or use more prune puree and water)
  • 100ml hot water
  • 2 tbsp California Prune puree
  • 2tbsp parsley, chopped
  • 2tbsp walnuts, chopped


1. Preheat the oven to 200C.
2. Whisk the hot water and California Prune puree together to make a thick liquid.
3. Scatter the red onion, bay leaves and California Prunes in the bottom of a roasting dish and drizzle over half of the oil.
4. Layer the sausages on top and pour over the red wine and prune liquid.
5. Bake in the oven for 20-25mins until the sausages are cooked and the gravy has thickened.
6. Sprinkle the chopped parsley and walnuts over the top and serve with some mash and a green vegetable.


Jo Travers BSc RD MBDA

Jo Travers BSc RD MBDA

Registered dietitian and professional nutritionist, author of the book The Bone-Strength Plan, Jo Travers is also known as “The London Nutritionist”. She has come onboard the California Prune Board as an ambassador to help us spread the word of the health and nutritional benefits of prunes.