Gold medal pork sausage-stuffed chicken

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Filled with juicy sausage meat stuffing, this roasted chicken is a #JustDelicious winner!

Ingredients

Stuffing

750g Eskort Gold Medal Pork Sausages

750ml (3c) breadcrumbs

500ml (2c) leeks, chopped and fried

3 cloves garlic, chopped

1 red chilli, chopped

60ml (¼c) sage, chopped

60ml (¼c) thyme

2 Granny Smith apples, grated

30ml (2T) wholegrain mustard

salt and pepper, to taste

 

Chicken

1 whole chicken, deboned

olive oil

(¼c) butter

salt and pepper, to season

Method

  • Preheat oven to 200°C.

Stuffing

  • Combine all stuffing ingredients in a mixing bowl and refrigerate until needed.

Chicken

  • Stuff the cavity of the chicken and tie the legs and wings together.
  • Transfer the chicken to a lined baking sheet, put the butter and oil on top and season with salt and pepper.
  • Roast for 1 hour until the skin is golden brown.
  • To serve, carve and serve with a side of your choice.

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