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Method
Method One
- Remove the sausagemeat from the packaging.
- Preheat your oven to 200°C for fan assisted and 210°C (gas mark 7) for ovens without a fan.
- Place onto a roasting tin in the centre of the oven.
- Roast for 30 minutes until the stuffing has a golden crust and is thoroughly cooked for a minimum of 72°C.
- Simply slice and serve alongside your traditional roast and condiments.
Method Two
- Stuff the sausagemeat inside the cavity of the roasting bird and roast traditionally making sure the stuffing reaches a core temperature of 72°C.
