Stuffed Chicken Legs with Catalan Sausage
recipe for Stuffed Chicken Legs with Catalan Sausage
has been reproduced courtesy of Orce
Serrano Hams - www.orceserranohams.com
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
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
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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).
for Stuffed Chicken Legs with Catalan Sausage
2 Chicken quarters (de-boned)
2 large Catalan sausages (Cumberland or your local
to make Stuffed Chicken Legs with Catalan Sausage
your chicken legs and roll out flat ready for stuffing.
the sausage lengthways and squeeze out the meat into
a bowl, add the sage and thyme and mix well.
the stuffing onto each chicken piece and roll up -
secure with cocktail sticks.
the meat with salt and pepper.
wrap with tinfoil and bake in the oven for 35 - 40
with salad or boiled vegetables.
nuts crushed also work well in the sausage mix as
do cashews or blanched almonds.
with permission of Orce