Roasted Guinea Fowl with Peverada
| Yield: | 1 Servings |
| Categories: |
| 1 | Guinea hen, 3 to 3 1/2 pounds | |
| 1 | Sprig thyme | |
| 1/2 | Lemon | |
| 2 | tb | Olive oil, plus 4 T |
| 1 | md | Red onion, finely chopped |
| 2 | Cloves garlic, thinly sliced | |
| 1 | Link Iitalian Lugania Sausage,Crumbled, And Skinned | |
| 4 | Sage leaves | |
| 4 | oz | Chicken livers, plus liver and giblets from guinea hen |
| Zest of 1 orange plus juice | ||
| 2 | tb | Red wine vinegar |
| 2 | tb | Sugar |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Hot chili flakes |
| 2 | tb | Freshly ground black pepper |
| 2 | bn | Italian parsley, finely chopped |
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