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

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Homemade pork, plum and rosemary stuffing inside a succulent shoulder of pork; this tasty roast will instantly become a firm family favourite.

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.

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