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1
In a fine sieve rinse rice well.
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2
In a 1 1/2-quart saucepan bring 2 cups water to a boil with rice and salt and simmer, covered, 45 to 50 minutes, or until rice is tender.
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3
Drain rice in sieve.
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4
While rice is simmering, separately chop fine onion, tomatoes, shallot, and parsley.
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5
Remove and discard casings from sausages and in a 12-inch non-stick skillet cook sausages in oil over moderate heat, stirring and breaking up lumps, until no longer pink.
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6
Add onion, tomatoes, and shallot and cook, stirring, until onion is softened.
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7
Stir in rice and parsley and season with salt and pepper.
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8
Cool stuffing completely.
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9
(Stuffing may be made 1 day ahead and chilled, covered.)
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10
Preheat oven to 350 F and butter a 1-quart baking dish.
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11
Rinse Cornish hens inside and out and pat dry.
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12
Season hens inside and out with salt and pepper and fill cavities with some of stuffing.
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13
Tie ends of drumsticks of each hen together with kitchen string and transfer remaining stuffing to baking dish.
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14
In cleaned non-stick skillet heat butter over moderately high heat until foam subsides and brown hens on all sides.
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15
Arrange hens on a rack set in a flameproof roasting pan and add 3/4 cup each of Port and broth.
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16
Roast hens in upper third of oven, basting every 15 minutes, 50 to 55 minutes total, or until a thermometer inserted in thickest part of a thigh (be careful not to touch bone) registers 170 F.
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17
During last 30 minutes of roasting hens, add 1/4 cup broth to stuffing in dish and bake, covered, in lower third of oven 30 minutes.
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18
Transfer hens to a cutting board and let stand 15 minutes.
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19
Remove rack from pan and add remaining 1/4 cup Port.
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20
On top of stove deglaze pan over moderately high heat, scraping up brown bits, and transfer liquid to a 1-quart saucepan.
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21
Boil liquid until reduced to a glaze and add remaining cup broth.
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22
Bring broth to a simmer.
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23
In a small bowl stir together arrowroot and 2 tablespoons water and whisk into broth.
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24
Reduce heat to low and cook, whisking, until slightly thickened (do not let boil).
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25
Season with salt and pepper.
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26
Discard string from hens and with a sharp knife halve hens lengthwise.
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27
Arrange 1 hen half and some baked stuffing from dish on each of 4 plates and drizzle with sauce.
