Sausage-Stuffed Rack of Pork with Sage

Name: Sausage-Stuffed Rack of Pork with Sage
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters celery ribs, chopped; 454 grams Italian sausages (about 6), casings discarded; 20 brine-cured black olives; 237 milliliters extra-virgin olive oil, divided; 3 kilograms bone-in pork loin roast; 4 larges sage sprigs; 237 milliliters scallions, chopped; 750 milliliters white Orvieto Classico

Sausage-Stuffed Rack of Pork with Sage might be just the main course you are searching for. One serving contains 552 calories, 68g of protein, and 29g of fat. This gluten free, dairy free, and primal recipe serves 10. A mixture of celery, olive oil, pork loin roast, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

Preheat oven to 500°F with rack in middle.

Equipment you will use

Oven

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 teaspoon pepper, then rub outside with 1 teaspoon oil. Put sage, then sausages and scallions, inside flap and tie roast with string.

Ingredients you will need

Green Onions

Sausage

Stuffing

Pepper

Bone

Meat

Pork

Sage

Salt

Cooking Oil

Dry Seasoning Rub

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 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.

Ingredients you will need

Celery