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

  • Boned and rolled pork shoulder, collar or leg joint
  • Oil
  • Salt
  • 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

Method

Preparation

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. 

1

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.

2

Weigh the stuffed joint and calculate the cooking time.

Takes: 30 mins per 450g/½kg (1lb) plus 30 mins (for medium cook)

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 preheated oven for calculated cooking time.

5

When cooked allow to stand for 10 minutes before carving.

Serving Suggestions

Serve with seasonal roasted vegetables.