adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spatchcocks with brussels sprout & sausage stuffing
Spatchcocks with brussels sprout & sausage stuffing
0 Likes
Prep Time:
35 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Indulge in autumn with succulent spatchcocks paired with crispy brussels sprouts.
Ingredients:
  • 2 x 500g spatchcocks
  • 1 bulb garlic, halved widthwise
  • 2 lemons, (1 zested, 1 cut into wedges)
  • 80ml (1/3 cup) extra virgin olive oil
  • 2 pork and fennel sausages (see note)
  • 450g small kipfler potatoes, scrubbed, halved lengthwise
  • 180g rustic bread, crust removed, torn into 2cm pieces
  • 300g baby brussels sprouts, trimmed, halved lengthwise
  • 1 bunch sage, leaves picked
  • 20.00 ml plain flour
  • 125ml (1/2 cup) cider or dry white wine
  • 250ml (1 cup) chicken style liquid stock
Instructions:
  • Preheat the oven to 200C fan-forced with 2 roasting pans inside. Rinse the spatchcocks and pat them dry with paper towel. Use a sharp knife or poultry shears to cut down each side of the backbone, then halve them through the breastbone, reserving the backbones. Place the spatchcocks and backbones in a large bowl, rub garlic over the flesh and skin of the spatchcocks. Keep the garlic for later. Add lemon zest, 2 tablespoons of oil, salt, and pepper. Toss everything well to coat.
  • For the stuffing, remove sausage meat from casings, break into 2cm pieces, and place in a large bowl. Add lemon wedges, potatoes, and bread. Drizzle with the remaining 2 tablespoons of oil, season, and toss everything together to combine.
  • 1. Remove hot pans from oven. Place spatchcocks, backbones, and garlic in one pan on top shelf. Put stuffing in second pan on the bottom shelf and roast for 20 minutes. Afterward, mix in brussels sprouts. Sprinkle sage over spatchcocks and roast for an additional 15 minutes until thighs are cooked through.
  • Take the spatchcocks out of the oven and place them on a plate to keep warm. Remove the backbones and save the pan for later. Put the stuffing on the top shelf in the oven, raise the temperature to 200C, and roast for another 10 minutes or until the potatoes are golden brown.
  • To prepare the cider sauce, press garlic cloves from their skins into a bowl. Mix in flour and mash together. Heat the same pan over medium-high heat, pour in cider, and deglaze by scraping the pan. Simmer for 3 minutes until reduced by half. Pour in stock, bring to a simmer, then stir in the garlic-flour mixture and cook for another 5 minutes until thickened. Season with salt and pepper to taste.
  • Plate the stuffing evenly among the plates and place the spatchcock and sage on top. Generously drizzle with the cider sauce and serve promptly.

Similar Recipes