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 into 1cm cubes and add to the bowl. Finely chop the herbs and add to the bowl with the white pepper, black peppercorns, mustard powder, olive oil, flour and milled porridge oats. Give it a good mix with your hands 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, 1tsp of ground white pepper, 1 tbsp cracked black peppercorns, 1/2 tsp of mustard powder, small sprigs of chopped fresh herbs (rosemary, thyme and chives), 1 tbsp of olive oil.
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