Chef Khumalo’s Chicken Sausage with a Traditional Stuffing
Monday, June 18th, 2012
- 1 whole chicken
- 200 g lamb mogodu, cooked till soft and roughly chopped
- 4 slices of bread, crumbed
- 4 rashers of bacon, grilled and finely chopped
- 2 handfuls of fresh oregano, chopped
- 1 stalk of celery
- 50 g carrots
- 100 g onions
- 1 litre beer
- 100 g butter
- Salt to taste
- Pepper to taste
- Lemon juice to taste
- Butter to taste
- Kitchen string/ twine
Debone and flatten the chicken. Do not discard the bones.
Season with salt, pepper and lemon.
In a bowl, combine the chopped mogodu, breadcrumbs, bacon and half of the oregano.
Evenly spread the mogodu mixture over the flattened chicken.
Roll the chicken into a sausage and tie in place with the kitchen twine.
Roll the chicken sausage in the remaining oregano, to which a dash of lemon juice has been added to moisten.
Cook the chicken on medium coals for about an hour, occasionally basting with the remaining oregano and lemon mixture.
If the chicken browns too quickly, wrap the sausage in foil and continue cooking.
Meanwhile, roast the chicken bones in a pot until brown.
Add celery, carrots, onions and beer to the browned bones and cook until the mixture starts to thicken.
Remove from the heat, strain and return the reduction to the stove.
Season with salt and pepper and whisk in a knob of butter.
Accompany the chicken sausage and gravy with rice or dumplings.
Serve with Peroni