with Succulent Roast Chicken
Use a large mixing bowl.
Let the sausage meat sit out of the fridge in the bowl for an hour before you begin.
Skin and chop the Black Pudding in 1cm cubes - add to bowl.
Finely chop the herbs and add to the bowl with the white & black pepper, mustard, olive oil, flour and milled porridge oats.
Get your hands in there and give it a good mix and stuff your favourite bird.
This portion stuffs a large chicken well. Double the recipe for a Christmas Turkey.
2x Black pudding rings
550grms premium pork sausage meat
a handful of milled porridge oats
2tbsp of plain flour
1teaspoon of ground white pepper
1 tbsp cracked black peppr corns
1/2 teaspoon of mustard poweder
small sprigs of chopped fresh herbs - each of - rosemary, thyme and chives.
1 tbsp of olive oil
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