Italian butchers invented this technique in the 1920s to use every scrap of meat—zero waste, maximum flavor.
Sausage-Stuffed Chicken Legs
Dive into a flavor-packed adventure with these irresistible sausage-stuffed chicken legs! Perfectly seasoned sausage mingles with juicy chicken, creating a delightful dish that's ideal for a cozy weeknight meal or a festive Sunday gathering. Elevate your dinner game with this simple yet impressive recipe that’s sure to please everyone at the table!
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- ½ bulb garlic
- 4 shallots
🥩Meat & Seafood(3)
- 2 chicken legs
- 200ml chicken stock (6.76 fl oz)
- 2 sausages
🫙Pantry Staples(1)
- 1 tbsp plain flour (15 ml)
🧂Spices & Seasonings(3)
- 2 tsp Italian seasoning (10 ml)
- 2 sprigs rosemary
- Salt & pepper
🍯Sauces & Condiments(1)
- 2 tsp red wine vinegar (10 ml)
📦Other(3)
- 1 tbsp black peppercorns (15 ml)
- 1 tsp chilli flakes (5 ml)
- 150ml dry white wine (5.07 fl oz)
👨🍳 Instructions
- 1
Debone the chicken and save the trim and bones.
- 2
Lay them out flat, skin side down, and season with salt, Italian seasoning, chilli flakes and pepper.
- 3
Cut open the sausages and roll the meat into two balls.
- 4
Place in the middle of the chicken and roll around to form balls.
- 5
Tie with butcher’s twine and set aside.
- 6
Brown the bones and trim in oil on medium heat in an oven-safe pan.
- 7
Add rosemary, garlic, shallots (in skins) and peppercorns.
- 8
Place stuffed chicken legs on top, brush with butter, season, and roast at 240°C for 20 mins, then 180°C for 20 more.
- 9
Rest covered in the warm oven.
- 10
Sprinkle flour over roasted bits in the pan and cook until golden.
- 11
Deglaze with wine and reduce for 2–3 mins.
- 12
Add stock and simmer 10 mins to thicken.
- 13
Strain and finish with red wine vinegar and salt to taste.
- 14
Serve with roast or mash potatoes and braised red cabbage.
💡 Pro Tips
- ✓Debone chicken legs by cutting along the bone and scraping meat away with short strokes - keep the knife blade angled toward the bone to avoid puncturing the skin which would leak juices during cooking.technique
- ✓Salt the deboned chicken 40-60 minutes before stuffing to allow proteins to denature and create better moisture retention during the high-heat roasting process.timing40-60 minutes
- ✓Brown bones and trim for 8-10 minutes until deep golden - this Maillard reaction creates fond that will contribute 30-40% more flavor depth to the finished dish than pale browning.timing8-10 minutes
- ✓Use a probe thermometer to ensure internal temperature reaches exactly 165°F - the dense sausage stuffing creates uneven heat distribution that can leave centers undercooked even when exteriors appear done.equipment165°F
- ✓Tie butcher's twine at 1-inch intervals with medium tension - too tight restricts expansion and causes bursting, too loose allows filling to escape during the initial 240°C sear.technique1-inch intervals
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
Share this recipe
Italian butchers invented this technique in the 1920s to use every scrap of meat—zero waste, maximum flavor.
Sausage-Stuffed Chicken Legs
Dive into a flavor-packed adventure with these irresistible sausage-stuffed chicken legs! Perfectly seasoned sausage mingles with juicy chicken, creating a delightful dish that's ideal for a cozy weeknight meal or a festive Sunday gathering. Elevate your dinner game with this simple yet impressive recipe that’s sure to please everyone at the table!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- ½ bulb garlic
- 4 shallots
🥩Meat & Seafood(3)
- 2 chicken legs
- 200ml chicken stock (6.76 fl oz)
- 2 sausages
🫙Pantry Staples(1)
- 1 tbsp plain flour (15 ml)
🧂Spices & Seasonings(3)
- 2 tsp Italian seasoning (10 ml)
- 2 sprigs rosemary
- Salt & pepper
🍯Sauces & Condiments(1)
- 2 tsp red wine vinegar (10 ml)
📦Other(3)
- 1 tbsp black peppercorns (15 ml)
- 1 tsp chilli flakes (5 ml)
- 150ml dry white wine (5.07 fl oz)
👨🍳 Instructions
- 1
Debone the chicken and save the trim and bones.
- 2
Lay them out flat, skin side down, and season with salt, Italian seasoning, chilli flakes and pepper.
- 3
Cut open the sausages and roll the meat into two balls.
- 4
Place in the middle of the chicken and roll around to form balls.
- 5
Tie with butcher’s twine and set aside.
- 6
Brown the bones and trim in oil on medium heat in an oven-safe pan.
- 7
Add rosemary, garlic, shallots (in skins) and peppercorns.
- 8
Place stuffed chicken legs on top, brush with butter, season, and roast at 240°C for 20 mins, then 180°C for 20 more.
- 9
Rest covered in the warm oven.
- 10
Sprinkle flour over roasted bits in the pan and cook until golden.
- 11
Deglaze with wine and reduce for 2–3 mins.
- 12
Add stock and simmer 10 mins to thicken.
- 13
Strain and finish with red wine vinegar and salt to taste.
- 14
Serve with roast or mash potatoes and braised red cabbage.
💡 Pro Tips
- ✓Debone chicken legs by cutting along the bone and scraping meat away with short strokes - keep the knife blade angled toward the bone to avoid puncturing the skin which would leak juices during cooking.technique
- ✓Salt the deboned chicken 40-60 minutes before stuffing to allow proteins to denature and create better moisture retention during the high-heat roasting process.timing40-60 minutes
- ✓Brown bones and trim for 8-10 minutes until deep golden - this Maillard reaction creates fond that will contribute 30-40% more flavor depth to the finished dish than pale browning.timing8-10 minutes
- ✓Use a probe thermometer to ensure internal temperature reaches exactly 165°F - the dense sausage stuffing creates uneven heat distribution that can leave centers undercooked even when exteriors appear done.equipment165°F
- ✓Tie butcher's twine at 1-inch intervals with medium tension - too tight restricts expansion and causes bursting, too loose allows filling to escape during the initial 240°C sear.technique1-inch intervals