Sausage-Stuffed Rack Of Pork With Sage
Serves: 3
Jacklyn McClure
1 January 1970
Based on User reviews:
58
Spice
53
Sweetness
66
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 large
Sage (sprigs)Directions:
1
Preheat oven to 500°F with rack in middle
2
Preheat oven to 500°F with rack in middle
3
Partially cut roast away from bones to create a "flap" (for stuffing, allowing meat to be returned to bone)
4
Rub pork inside and out with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, then rub outside with 1 teaspoon oil
5
Put sage, then sausages and scallions, inside flap and tie roast with string
6
Put roast, bone side down, in a large roasting pan with celery and olives, then pour in wine and remaining cup oil
7
Roast 20 minutes, then reduce heat to 325°F and roast, basting meat every 30 minutes, until an instant-read thermometer inserted into center of meat (do not touch bone) registers 155°F, about 2 hours more
8
Let stand 15 minutes
9
Serve with pan juices
10
Partially cut roast away from bones to create a "flap" (for stuffing, allowing meat to be returned to bone)
11
Rub pork inside and out with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, then rub outside with 1 teaspoon oil
12
Put sage, then sausages and scallions, inside flap and tie roast with string
13
Put roast, bone side down, in a large roasting pan with celery and olives, then pour in wine and remaining cup oil
14
Roast 20 minutes, then reduce heat to 325°F and roast, basting meat every 30 minutes, until an instant-read thermometer inserted into center of meat (do not touch bone) registers 155°F, about 2 hours more
15
Let stand 15 minutes
16
Serve with pan juices