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 day-old, rustic bread, crust removed, torn into 2cm pieces
• 300g baby brussels sprouts, trimmed, halved lengthwise
• 1 bunch sage, leaves picked
• 1 tbs plain flour
• 125ml (1/2 cup) cider or dry white wine
• 250ml (1 cup) chicken stock

Description

Spatchcocks With Brussels Sprout & Sausage Stuffing Recipe - Place 2 Roasting Pans In The Oven And Preheat To 200C Fan-forced. Rinse Spatchcocks, Then Pat Dry With Paper Towel. Using A Sharp Knife Or Poultry Shears, Cut Down Each Side Of...

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