Pork Recipes

Red Tractor pork is produced with the utmost care and we want you to make the most of this fantastic and versatile ingredient. Take a look at our inspirational recipe selection to revisit some classic dishes or discover something new and tasty.

Take the pledge Take the pledge

Rolled shoulder of pork stuffed with pork sausage, plums and rosemary

From Liz McClarnon

  • Serves 8
  • Cooking Time 180 mins

Rate this recipe:

Recipe ingredients

Boned and rolled pork shoulder, collar or leg joint
Oil
Salt

Stuffing:
225g (8oz) Premium ‘butchers’ style herby pork sausages
2 Fresh ripe plums, stoned and roughly sliced
3 Large sprigs fresh rosemary
String for tying

Makes sufficient stuffing for a 1.35kg (3lb) joint

Preparation

Preheat oven to Gas 4-5, 180°C, 350°F.

Take a boned and rolled joint.

Make the Stuffing: Slit the sausage skins and remove the sausage meat – discard the skins. Mix together sausage meat and plum slices.

Cut the strings from the joint and open up flat on a board. Place the rosemary sprigs 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 mins per 450g/1/2kg (1lb) plus 30 mins

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.

Serving suggestion

When cooked allow to stand for 10 minutes before carving. Serve with seasonal roasted vegetables.

download pdf

Liz McClarnon's Autumn Pork Collection
Download PDF Now