Gold Medal Pork Sausage Stuffed Chicken

Prep Time

20min

Cook Time

60min

Total Time

80min

Serves

8

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

Carve and serve with a side of your choice.