Boned and rolled shoulder of pork
450g (1lb) Pork sausages
1 Eating apple, cored and cut into chunks
Handful fresh sage leaves
String for tying
Allow 100-175g (4-6oz) raw meat per person for boneless joints.
Preheat oven to Gas Mark 4-5, 180oC, 350oF.
Take a boned and rolled shoulder joint.
Make the Stuffing: Slit the sausage skins and remove the sausagemeat. Mix together sausagemeat and apple pieces. Cut the strings from the joint and open up on a board. Place the sage leaves onto the meat and top with the stuffing, roll up the joint and secure with string in 3-4 places.
Weigh the stuffed joint and calculate the cooking time – 30 minutes per 450g/½kg (1lb) plus 30 minutes (medium).
Dry the rind and score deeply with a sharp knife. Rub the joint with a little oil and sprinkle with salt.
Place on a rack in a roasting tin and open roast in preheated oven for calculated cooking time.
When cooked allow to stand for 10 minutes before carving. Serve with seasonal roasted vegetables.
If you have any stuffing left over cut some onions in half horizontally, scoop out some of the layers and put a big spoonful into the onion shells. Cook with joint for the last 40-50 minutes.