Stuffing pork roast with pork sausage is a pairing made in heaven. The bone-in pork chop is particularly good for this preparation due to its juiciness and flavor. If a leaner roast is desired, however, pork loin can be used. If you prefer fresh leg of pork, the stuffing nicely enhances that cut, too. This filling can also be used to stuff large pre-cooked pasta shells that can then be topped with your favorite red sauce, dusted with grated cheese and baked until cooked through. If you wish to use thick-cut pork chops, simply cut a pocket into the chops, rub the paste into it and then stuff with sausage. The same method works beautifully with boneless, skinless chicken breasts.
PORK STUFFED WITH ISERNIO’S SAUSAGE
Ingredients
- 6 garlic cloves, peeled and minced
- 2 Tbsp. fennel seeds, cracked in a mortar & pestle
- 1 tsp. salt
- Freshly ground pepper to taste
- 1 boneless pork butt, about 4 lbs.
- 1 lb. Isernio’s Mild or Hot Italian Sausage, casings removed, crumbled OR one 1 lb. roll
- Olive oil
Instructions
- Make a paste with the minced garlic, fennel, salt and pepper using a mortar and pestle.
- If the roast is rolled and tied, unroll it. Spread 3/4 of the paste over the meat. Stuff the cavity with the sausage, then roll and tie the roast with string.
- Make a few incisions about 1/2" deep in the roast and stuff some of the paste into them. Rub any remaining paste over the outside of the meat. Rub a little olive oil over the meat, salt and pepper outside well then place in a roasting pan.
- Roast, uncovered, in a preheated 350° oven for about 2 hours or until temperature registers 150° on a meat thermometer. Baste the roast 2 or 3 times with the pan juices.
- Remove from oven and allow to cool slightly. Cut into 1/2" slices and serve.
No comments yet.