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Method One

  1. Remove the sausagemeat from the packaging.
  2. Preheat your oven to 200°C for fan assisted and 210°C (gas mark 7) for ovens without a fan.
  3. Place onto a roasting tin in the centre of the oven.
  4. Roast for 30 minutes until the stuffing has a golden crust and is thoroughly cooked for a minimum of 72°C.
  5. Simply slice and serve alongside your traditional roast and condiments.

Method Two

  1. Stuff the sausagemeat inside the cavity of the roasting bird and roast traditionally making sure the stuffing reaches a core temperature of 72°C.