Name: Chicken sausage with a traditional stuffing
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: serving
Cuisine: Braai
Ingredients: 1 chicken whole; 200 g lamb mogodu, cooked, chopped; 4 breadcrumbs; 2 fresh oregano handful; 4 bacon rashers, grilled, chopped; chicken bones; 1 celery; 50 g carrots; 100 g onion; 4 cup beer; 100 g butter; string

Recipe Disclaimer

Tap for method

Ingredients (12)

1	chicken — whole
200 g	lamb — mogodu, cooked, chopped
4	breadcrumbs
2	fresh oregano — handful
4	bacon — rashers, grilled, chopped
	chicken — bones
1	celery
50 g	carrots
100 g	onion
4 cup	beer
100 g	butter
	string

Tap for ingredients

Method:

Debone chicken and flatten it. Season with salt, pepper and lemon. In a bowl mix chopped mogodu, breadcrumbs, bacon and 1 handful oregano.

Spread mixture over the flattened chicken and roll to a sausage, tie with kitchen twine. Roll chicken over oregano and lemon mixture and place on medium hot coals.

Cook on coals for about an hour basting with the oregano mixture. If chicken browns too, quickly wrap in foil and continue cooking. In a pot roast chicken bones until brown, add Miripoix vegetables and continue cooking.

Add beer and reduce until it starts to thicken. Strain and put back onto the stove. Season with salt and pepper and whisk in butter. Serve with dumplings or rice.

Reprinted with permission of Chef Citrum Khumalo.