Crispy prosciutto cups with sausage and sage stuffing

British rose veal or pork mince

slices Prosciutto or serrano ham

Onion

Sage, fresh leaves

Olive oil

Sourdough or country bread, good quality

Butter, unsalted

Madeira wine

150g British free-range sausagemeat

Ingredient ending

Whole marrowbone, halved lengthways (optional, see tip)