Sausage-Stuffed Rack of Pork with Sage

Ingredients for Sausage-Stuffed Rack of Pork with Sage

• 1 (6-pound) bone-in pork loin roast

• 240ml plus 1 teaspoon extra-virgin olive oil, divided

• 4 large sage sprigs

• 450g Italian sausages (about 6), casings discarded

• 6 spring onions, chopped (100g )

• 2 celery ribs, chopped (240ml )

• 20 brine-cured black olives

• 1 (750-ml) bottle white Orvieto Classico

• Equipment: kitchen string

Preheat oven to 260°C with rack in middle.

Partially cut roast away from bones to create a "flap" (for stuffing, allowing meat to be returned to bone). Rub pork inside and out with 1 1/2 teaspoons salt and 1/2 teaspoons pepper, then rub outside with 1 teaspoon oil. Put sage, then sausages and spring onions, inside flap and tie roast with string.

Put roast, bone side down, in a large roasting pan with celery and olives, then pour in wine and remaining cup oil. Roast 20 minutes, then reduce heat to 163°C and roast, basting meat every 30 minutes, until an instant-read thermometer inserted into centre of meat (do not touch bone) registers 68°C, about 2 hours more. Let stand 15 minutes. Serve with pan juices.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.