Squeeze meat from sausages into a bowl, and discard skins. Add breadcrumbs, zest and season with sea salt and ground black pepper. Combine, then roll into walnut-sized balls. Heat oil in a frypan over a medium heat and brown stuffing balls all over. Remove and set aside. Preheat oven to 190°C. Add butter, onion, thyme, sea salt and ground black pepper to frypan and cook until onion is soft. Add morels (reserving soaking water) and flour to frypan and stir through. Next, stir in stock and morel water, and simmer over a medium heat for 1 minute, then add cooked chicken. Fill 2 x 600ml bowls with filling, then add stuffing balls. Roll out pastry to a thickness of 3mm and cut out two lids. Brush rim with egg and top with pastry. Score lids with a knife, brush with egg, and bake for 45 minutes.