One Pot Pork Pasta
Prep time: 10 mins
Cooking time: 20 mins
Not Too Tricky
Serves:
2
Rolled Shoulder of Pork stuffed with Pork Sausage, Plums and Rosemary
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Prep time: 30 mins
Cook time: 1 hrs and 0 mins
Serves: 4
Cooking Skill: Not Too Tricky
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 tying
Method
Step 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.
Step 2
Weigh the stuffed joint and calculate the cooking time. 30 mins per 450g plus 30 mins (medium)
Step 3
Dry the rind and score deeply with a sharp knife. Rub the joint with a little oil and sprinkle with salt.
Step 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.
Step 5
Serve with seasonal roasted vegetables.
Tips and Serving Suggestions
Allow 100-175g raw meat per person for boneless joints.
This recipe makes sufficient stuffing for a 1.35kg joint.
Method
Step 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.
Step 2
Weigh the stuffed joint and calculate the cooking time. 30 mins per 450g plus 30 mins (medium)
Step 3
Dry the rind and score deeply with a sharp knife. Rub the joint with a little oil and sprinkle with salt.
Step 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.
Step 5
Serve with seasonal roasted vegetables.
Rolled Shoulder of Pork stuffed with Pork Sausage, Plums and Rosemary
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 tying
Tips and Serving Suggestions
Allow 100-175g raw meat per person for boneless joints. This recipe makes sufficient stuffing for a 1.35kg joint.
Method
Step 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.
Step 2
Weigh the stuffed joint and calculate the cooking time. 30 mins per 450g plus 30 mins (medium)
Step 3
Dry the rind and score deeply with a sharp knife. Rub the joint with a little oil and sprinkle with salt.
Step 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.
Step 5
Serve with seasonal roasted vegetables.
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