Kilted sausages are two chipolata pork sausages wrapped in the middle with streaky bacon.

My recipe for sage and onion stuffing.

A small amt of pork sausagemeat, handful of home dried breadcrumbs, half a finely diced onion, three or four sage leaves, sliced thinly. Roll into small balls and cook for about thirty minutes before serving. Crispy on the outside, soft in the middle. Can you tell I do it by eye?!

Port wine reduction gravy. Drain off all the fat leaving only the meat juices and the sliced onion and carrots I used as a bed for the bird. Mash the veg into meat juices. Sprinkle flour onto residue and stir until amalgamated. Slowly add a large glass of port or red wine. Allow to thicken.bring to a boil. If too thick, add some water from the cooked veggies. Simmer until required.