Loaded with herbs, sausage and black pudding, this stuffing is a showstopper in its own right.
Ingredients
- 2-3 sprigs of rosemary
- 2-3 sprigs of thyme
- 1 inch piece of ginger, peeled
- 4 garlic cloves
- Meat from 6 large sausages (skin removed)
- 200g black pudding
- 50g breadcrumbs
Method
- Finely chop the rosemary and thyme leaves, discard the woody stalks.
- Grate/finely mince the ginger and garlic.
- Mix the herbs, ginger and garlic together on your chopping board with some salt and
- pepper.
- Add the herb mix to your sausage meat.
- Crumble in the black pudding.
- Add the breadcrumbs and softened butter and mix well.
- Divide the mixture between two small cast iron pans.
- Cover with tinfoil and make a few holes in the top to allow smoke to penetrate.
- Place onto your barbecue grill and cook with the lid closed for 45mins or until a meat
- thermometer into the centre reads 75C.
