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Stuffed Chicken Legs with Catalan Sausage

This recipe for Stuffed Chicken Legs with Catalan Sausage has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

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).

Ingredients for Stuffed Chicken Legs with Catalan Sausage

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

How to make Stuffed Chicken Legs with Catalan Sausage

  • 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.


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

Serves 4

Stuffed Chicken Legs with Catalan Sausage

Orce Serrano Hams

Published with permission of Orce Serrano Hams