Boned and rolled pork shoulder, collar or leg joint
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
Preheat oven to Gas 4-5, 180oC, 350oF.
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.
When cooked allow to stand for 10 minutes before carving. Serve with seasonal roasted vegetables.
Allow 100 – 175g (4-6oz) raw meat per person for boneless joints.