Rolled Shoulder of Pork stuffed with Pork Sausage, Plums and Rosemary Rolled Shoulder of Pork stuffed with Pork Sausage, Plums and Rosemary

Rolled Shoulder of Pork stuffed with Pork Sausage, Plums and Rosemary

Cooking Time

cooking time
60 minutes

Not Too Ticky Cooking Skill

cooking skill
Not too tricky

Serves

serves
4 people

Ingredients

  • 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
  • Salt
  • String for trying

Method

1

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.

2

Weigh the stuffed joint and calculate the cooking time. 30 mins per 450g plus 30 mins (medium)

3

Dry the rind and score deeply with a sharp knife. Rub the joint with a little oil and sprinkle with salt.

4

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.

5

Serve with seasonal roasted vegetables.

6

Tip:

Serves: Allow 100-175g (4-6oz) raw meat per person for boneless joints.

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