- STEP 1
Peel the tomatoes by carving a cross in the base through the skin and submerging in boiling water for 15 - 30 seconds, until the skin starts to peel away. Remove the seeds and chop into fine dice.
- STEP 2
Saute over a low - medium heat for about 10 minutes until the tomato softens. Add the unearthed 'Nduja and stir until dissolved through. Add the vinegar and oregano.
- STEP 3
Allow to cool and spread over the skin of the poussins. Massage into the skin and leave to marinade in the fridge for 2 to 4 hours or overnight if you have time.
- STEP 4
Preheat your oven to 200C.
- STEP 5
Roast the poussins for 35 to 40 minutes checking on them and basting them halfway though. The sausage can get a bit crispy but basting prevents this.
- STEP 6
Serve with some fresh oregano sprinkled on top, and enjoy, they're delicious!
- STEP 7
Recipe created by Eat Like A Girl