21 September 2017 Sausage stuffed pork roast Yield: Serves 6-8 Preparation Time: 20 minutes Cooking Time: 90 minutes Ingredients: 3-4 pounds Ontario pork loin 4-6 Ontario pork sausages 8 slices Ontario bacon 1 leek, washed and diced 1/2 large onion, finely diced 2 tsp olive oil 1/2 tsp hot chili flakes 1 large apple, finely diced 1/3 cup chopped parsley 1/2 – 1 cup apple beer (or regular beer) Salt and pepper, to taste Cooking Instructions: Preheat oven to 375 F. In a large frying pan heat 2 tsp of olive oil. Add diced leeks and onions. Sauté for 5 minutes until they start to soften. Remove sausages from casings and add to pan. Using a spatula, crumble sausage and cook for 5 minutes until brown. Add 1/2 cup beer, chili flakes, apple, parsley, and cook for 3-5 minutes until beer evaporates. Add salt and pepper to taste. Meanwhile, butterfly the pork loin, slicing it like an open book and using a meat tenderizer to pound it flat. Lay three long pieces of twine across a 9x13-inch roasting pan about 2 inches apart. Spoon sausage, onion and apple mixture onto the meat. Roll the loin with the stuffing inside, as if you were making sushi and tie twine tightly. Place bacon under the twine to cover the top of the pork. If there is leftover stuffing, spoon it around the roast and add another 1/2 cup of beer. Cook for 90 minutes or until the internal temperature of the pork reaches 160 F French onion pork... and a childhood favourite Mustard and juniper berries-crusted picnic shoulder... and lazy weekends Print Rate this article: No rating 1376 Please login or register to post comments.