All cooking tips and recipes by Lesley Christensen-Yule, Author of "The New Zealand Cook's Bible" – Penguin 2010.

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Makes: Approx 5 Cups

Ingredients

• 25 g butter

• 1 onion, chopped finely

• 1 turkey liver (from giblets) chopped

• 3 tbsp chopped parsley

• 1 lemon, zest only

• 1 egg, lightly beaten

• ¼ C sherry or brandy

• ¼ tsp grated nutmeg

• 1 tsp salt

• ½ tsp ground black pepper

• 750 g pork sausage meat

• 2 C fresh breadcrumbs

Method

1. Melt the butter in a pan and add the onion. Cook gently until softened but not browned.

2. Turn it into a large bowl and mix in the liver, parsley, zest, egg, sherry, nutmeg, salt and black pepper.

3. Add the sausage meat and crumbs and work the mixture together until thoroughly mixed.