Rolled Shoulder of Pork stuffed with Pork Sausage, Plums and Rosemary
Not too tricky
- 1.3kg boneless rolled pork shoulder, collar or leg joint
- 225g premium 'butchers' style herby pork sausages, skin removed
- 2 fresh ripe plums, stoned and roughly sliced
- 3 large sprigs fresh rosemary
- 1 tablespoon oil
- String for tying
Preheat oven to 180°C, 160°C Fan, Gas Mark 4.
To make the stuffing, mix together sausage meat and plums. Remove the string from the joint and lay flat on a chopping board. Add the rosemary sprigs 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 plus 30 mins (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 the oven for the calculated cooking time. Allow to stand for 10 minutes before carving.
Serve with seasonal roasted vegetables.
Allow 100-175g raw meat per person for boneless joints.
Makes sufficient stuffing for a 1.35kg joint.