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Image 1 of 1
Image 1 of 1
Image 1 of 1
Our sausagemeat in an oven tray, ready to bake as it is or to use for stuffing the bird. Mix in herbs, onion or chestnuts to make it your own. 1lb tray.
How to cook
To bake: cook in the tray at 190°C (170°C fan) for 35 to 40 minutes, until golden and cooked through with no pink in the middle (75°C in the centre).
To stuff the bird: stuff the neck end only and add the weight of the stuffing to the roasting time. Make sure the stuffing reaches 75°C.
Our sausagemeat in an oven tray, ready to bake as it is or to use for stuffing the bird. Mix in herbs, onion or chestnuts to make it your own. 1lb tray.
How to cook
To bake: cook in the tray at 190°C (170°C fan) for 35 to 40 minutes, until golden and cooked through with no pink in the middle (75°C in the centre).
To stuff the bird: stuff the neck end only and add the weight of the stuffing to the roasting time. Make sure the stuffing reaches 75°C.