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Maggie Beer

Chicken and Tarragon Sausages with Cumquats

Step 1: Cut the cumquats into 3 or 4 slices, remove seeds and set aside.

Step 2: In large heavy based fry pan (large enough to hold sausages without sweating – or cook in 2 batches) add 30 grams of the butter and then add the Extra Virgin Olive Oil to inhibit burning.

Step 3: When nut brown butter is sizzling, gently seal sausages and cumquats together on a moderate heat just to brown (do not prick skins!).

Step 4: Add stock and put lid on to simmer gently for 4 minutes for thin, 7 minutes for thick. Depending on your pan size, more stock may be needed. Remove sausages from pan and place on a serving plate.

Step 5: Increase the temperature of the pan to reduce the sauce and add the last of the butter just before serving.

Step 6: Spoon the cumquats in the juices from the pan over the sausages and sprinkle with chopped tarragon. Season with sea salt and pepper. Serve immediately.


  1. 1.4kg 12 thin, or 8 fat chicken and tarragon sausages
  2. 125ml 1/2 cup Chicken Stock
  3. 1 tspn fresh tarragon roughly chopped
  4. To taste salt flakes

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