Rolled Shoulder of Pork stuffed with Pork Sausage, Plums and Rosemary
Not too tricky
- 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 of fresh rosemary
- String for tying
Serves: Allow 100-175g (4-6oz) raw meat per person for boneless joints.
Makes sufficient stuffing for a 1.35kg (3lb) joint
Preheat oven to Gas 4-5, 180oC, 350oF.
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.
Takes: 30 mins per 450g/½kg (1lb) plus 30 mins (for medium cook)
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.