Lamburgers and Stuffed Sausages

I have just been experimenting - and made some lamburgers with Mozarella filling that were scrumptious and really easy to do - just mix minced lamb with seasoning of your choice, mint, parsley, or rosemary - perhaps minced onion or garlic.  Form the burger shapes with your hands - 250 gs of mince for 8 small burgers - then put a slice of mozarella on the top of 4 bits and then seal with the other 4 on top. Redcurrant Jelly goes well with these. 

The sausages were split down the middle smeared with Dijon mustard then stuffed with Ready to eat Prunes 3 per big sausage.  Then wrap each sausage in streaky bacon - stretched with a blunt knife - and cook.   My guests all asked for the recipes so I thought I would share it here!