Wrap a sausage and a prune in a strip of streaky bacon. Secure with a cocktail stick if necessary.
Repeat with the rest to make four little parcels.
Heat the oil in a non-stick frying pan and pan-fry the wrapped sausages for 4-5 minutes, until golden.
Add the port to the pan and cook for 2 more minutes.
Meanwhile, for the chilli oil, blend the chilli flakes, oil, chives and rosemary in a food processor until smooth.
To serve, place the bacon-wrapped sausages on a warm plate and drizzle with chilli oil.
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