Ultimate Three Bird Sausagemeat with Cranberry and Apricot
A Christmas cracker arrives at your table this season. The delicately spiced finest cuts of pork, chicken, turkey and duck make for a wonderfully versatile sausagemeat. Stuff it, bake it, wrap it, roll it... Christmas on a plate!
Pork 25%, chicken 20%, turkey 10%, duck 5%, water, rusk [WHEAT flour (calcium carbonate, iron, niacin, thiamin), salt, ammonium bicarbonate], cranberries (sweetened), dehydrated apricots (contains SULPHUR DIOXIDE), spices (white pepper, cinnamon, ginger, nutmeg, mace, clove), salt, sugar, emulsifier: Tri Sodium Diphosphate, leek, onion powder, garlic powder, yeast extract, herbs (thyme), antioxidant: ascorbic acid.
Whilst every precaution has been taken to remove bones, some may remain.
For allergens see ingredients in BOLD.
Energy 865kJ/207kcal
Fat 10g of which saturates 4g
Carbohydrates 17g of which sugars 2g
Fibre 3g
Protein 11g
Salt 2g
The Three-Bird Roast, (turkey stuffed with a duck, which is then stuffed with a chicken), is a festive and indulgent dish thought to have originated from French culinary traditions and English hunting feasts. Its history is rich with references to grand multi-bird roasts dating back to medieval Europe. These creations involved layering different birds and sometimes even stuffing them with other meats or fillings, showcasing the wealth and creativity of the host. Thankfully, impressing your dinner guests with your Three-Bird masterpiece has just become a whole lot easier.
