You will need:
1 fennel bulb finely chopped
3 chopped shallots
50g of butter
300g of fresh white breadcrumbs
20g of fresh tarragon
1200g of de-skinned sicilian sausages
Start by frying the shallots and fennel in the 50g of butter and cook on a medium heat until softened. Once softened set aside to cool. In a bowl mix the de skinned sausages (they have to be sicilian sausage flavoured with fennel seed) with the cooled shallots and fennel, mix the breadcrumbs through carefully, followed by the tarragon. Decant the stuffing into a roasting tray roughly 20cm x 30cm pressing it down until it is even. Cook in the oven for 45 minutes at 190 degrees c. If the top begins to brown too much cover with tin foil.