Carve and serve with a side of your choice.
Gold Medal Pork Sausage Stuffed Chicken
Ingredients
- 1 whole chicken, deboned
- olive oil
- 60 ml (¼ c) butter
- Stuffing
- 750 g Eskort Gold Medal Pork Sausages
- 750 ml (3 C) breadcrumbs
- 500 ml (2 C) leeks, chopped and fried
- 3 cloves garlic, chopped
- 1 red chilli, chopped
- 60 ml (¼ C) sage, chopped
- 60 ml (¼ C) thyme
- 2 Granny Smith apples, grated
- 30 ml (2 T) wholegrain mustard
- salt and pepper, to taste
- Allergens
- This recipe contains wheat (gluten).
- Substitutions
- Breadcrumbs (gluten): Use gluten-free breadcrumbs.
Method
- Preheat oven to 200°C.
- Combine all stuffing ingredients in a mixing bowl and refrigerate until needed.
- Stuff the cavity of the chicken and tie the legs and wings together.
- Place the chicken on a lined baking tray, place butter on top and season with salt and pepper.
- Roast for 1 hour until the skin is golden brown.
- Tip:
- This can be prepared the night before and just roasted on the day of the feast.
Serve
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