1 Whole Chicken
12 Good Quality Pork Sausages Scottish pork if available)
Roast the chicken on the open pit for 1 hour pouring extra virgin olive oil over every 15 minutes to stop dry out
add basil and organo chopped to top your chicken off after the first hour then re-drizzle in olive oil
Cook up the sausages until lightly golden - then put in the chicken!- depending on the size of your chicken you'll get 4 or 5!
Let all to cook for up to another hour and then serve eitther cook up or serve as a chicken with bangers inside - the chicken fat glazes the sausages and the suasages act as a skinned stuffing.
Excuse the picture we were almost finished when i got my camera out!)