500 gm pork mince.
1 to 3 cups fresh bread crumbs or rinsed canned white beans if desired.
1 grated Braeburn apple.
2 diced merguez or chorizo sausages.
75 gm diced dried apricots.
25 gm chopped pistachio nuts
Finely grated zest of 1 lemon.
Small bunch chopped flat leaf parsley.
The leave of a small bunch of sage.
A few splashes liquid smoke.
Splash of brandy.
Splash light soy sauce.
Salt pepper and pepper.
Stuff meat.
With the remainder of the stuffing roast for ½ hour.
