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Debone the chicken and save the trim and bones.
Lay them out flat, skin side down, and season with salt, Italian seasoning, chilli flakes and pepper.
Cut open the sausages and roll the meat into two balls.
Place in the middle of the chicken and roll around to form balls.
Tie with butcher's twine and set aside.
Brown the bones and trim in oil on medium heat in an oven-safe pan.
Add rosemary, garlic, shallots (in skins) and peppercorns.
Place stuffed chicken legs on top, brush with butter, season, and roast at 240°C for 20 mins, then 180°C for 20 more.
Rest covered in the warm oven.
Sprinkle flour over roasted bits in the pan and cook until golden.
Deglaze with wine and reduce for 2–3 mins.
Add stock and simmer 10 mins to thicken.
Strain and finish with red wine vinegar and salt to taste.
Serve with roast or mash potatoes and braised red cabbage.