Rolled Shoulder of Pork stuffed with Pork Sausage, Plums and Rosemary.
Serves: Allow 100-175g (4-6oz) raw meat per person for boneless joints.
Takes: 30 mins per 450g/½kg (1lb) plus 30 mins (for medium cook)
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 fresh rosemary
String for tying
Makes sufficient stuffing for a 1.35kg (3lb) joint
Preheat oven to Gas 4-5, 180ºC, 350ºF.
Take a boned and rolled joint.
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.
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.