RECIPE FROM SPAIN:

Stuffed Chicken Legs with Catalan Sausage

This recipe for stuffed chicken legs uses Catalan sausage although any large sausage will do such as Cumberland or Lincolnshire varieties. Accompanied by thyme and sage the brown chicken thigh and leg meat works extremely well lightly seasoned and baked in the oven (also good on the barbeque).

You will need:

2 Chicken quarters (de-boned)
2 large Catalan sausages (Cumberland or your local butchers sausage)
Thyme
Sage
Black pepper
Salt
Cocktail sticks
Tinfoil

Method

• De-bone your chicken legs and roll out flat ready for stuffing.

• Slice the sausage lengthways and squeeze out the meat into a bowl, add the sage and thyme and mix well.

• Place the stuffing onto each chicken piece and roll up - secure with cocktail sticks.

• Season the meat with salt and pepper.

• Loosely wrap with tinfoil and bake in the oven for 35 - 40 minutes.

• Serve with salad or boiled vegetables.

Tip:

Pistachio nuts crushed also work well in the sausage mix as do cashews or blanched almonds.

Serves 4

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