Cut <quantity>3<unit>tbsp</unit></quantity> of prunes into <quantity>½<unit>cm</unit></quantity> pieces. Reserve in a bowl

Cover with <quantity>2<unit>tbsp</unit></quantity> of calvados. Leave to soak for 30m until the prunes hydrate

Trim, peel and halve <quantity>1</quantity> onion

Dice the onion into very small pieces

Trim and peel <quantity>1</quantity> garlic clove

Remove the casing of <quantity>300<unit>g</unit></quantity> of pork sausage and put it in a large bowl

Drizzle <quantity>15<unit>ml</unit></quantity> of vegetable oil in a frying pan over medium heat

Add the diced onion and garlic and sweat them until the onion is translucent. Remove from heat before the garlic turns brown

Transfer to a bowl and let it cool slightly

Add the chilled onion and garlic to the bowl with the pork sausage

Add the soaked prunes

Grate <quantity>½</quantity> lemon and add the zest

Grate <quantity>¼</quantity> of <quantity>1</quantity> nutmeg

Season with salt and black pepper to taste

Combine with hands until fully incorporated. The Pork Sausage & Prune Stuffing is ready