FFWD - Sausage-Stuffed Cornish Hens

This week's French Friday with Dorie recipe is Sausage-Stuffed Cornish Hens.

Dorie says that she chose Cornish hens rather than poussins because the Cornish hens are easier to get.  Here in Oz, the opposite is true, so I purchased the local version of poussins - spatchcock:

Even these little babies were hard to track down.  Woollies, unsurprisingly, did not stock them.  More surprisingly, the guy at the specialist poultry shop looked at me very blankly when I asked him if he stocked spatchcock - now that is worrying.  Finally, I went to Thomas Dux after getting off the train a stop early on the way home, and hallelujah - they stocked spatchcock.   They were not cheap, but that's OK - the two of them only cost a little more than a decent sized chicken.

For the sausage stuffing, I bought Italian flavoured sausages, whatever that means.  What I did work out is that they contain a lot of basil - which was not what I was expecting, but it worked OK.

This dish was easy enough to prepare, and the end result was very tasty:

 

 

 

I served my sausage-stuffed birds with sweet potato and stir-fried veges (half a bird = one serve).  Verdict - delish.  The only drawback was the itty bitty bones in the teeny weeny bird that you have to eat around and be careful not to swallow.

To see what the other Doristas thought of this dish, visit the LYL section of the FFWD website.