Directions Put the golden raisins in a bowl, add half the brandy, stir in 2 tablespoons water and let soak for 10 minutes, then drain.
Tear the bread into pieces, place in another bowl, add water to cover and let soak for 10 minutes, then drain and squeeze out.
Combine the sausages, soaked bread, half the golden raisins and the thyme, rosemary, parsley and sage in a bowl, stir in the nutmeg and egg and season with salt and pepper.
Spoon the mixture into the cavity of the guinea fowl, sew up the opening and truss with kitchen string.
Heat the butter and oil in a pan, add the guinea fowl and cook over medium heat, turning frequently, until browned all over.
Season with salt and pepper, sprinkle with the remaining brandy, lower the heat and cook for about 30 minutes.
Turn the bird over, sprinkle with the remaining golden raisins and cook for a further 30 minutes.
To serve, thinly carve the stuffed part of bird and pull off the wings and legs.
