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  1. Remove the sausage meat from the packaging.
  2. Preheat your oven to 200°C for fan assisted or 210°C 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 & thoroughly cooked to a minimum of 72°C.
  5. Simply slice and serve alongside your traditional roast and condiments.

Option 2:

  1. Option two is to stuff the sausagemeat inside the cavity of the roasting bird and roast traditionally making sure the stuffing reaches a core temperature of 72°C.