Ingredients:

- 300g poultry livers
- 12-14 fine slices of smoked bacon, steamed
- 12-14 prunes, pitted
- oil to fry
- Tarsmak mustard paprika sauce

Preparation:
Clean the livers and cut into medium-size chunks. Wrap each liver chunk in a slice of bacon and fasten it with a toothpick. Add a prune to each chunk. Deep-fry in oil until golden-brown in colour. Serve hot or cold with the Tarsmak mustard paprika sauce.

Enjoy your meal!