21 September 2017

Sausage-stuffed pork roast... and the changing seasons

Julia @Imagelicious

Sausage-stuffed pork roast... and the changing seasons

Julia Imagelicious

Julia’s love affair with food started about 10 years ago when she became mesmerized with the magic of baking. She cooks simple and quick food most of the time and tries to eat healthy, but doesn’t follow any of the popular diets that are so in right now. Julia loves roasting food in the oven instead of pan-frying to reduce fat in recipes. And she uses very little salt in her seasonings, as she believes there’s enough natural salt in most foods.

Her philosophy is that with a little bit of creativity, it’s easy for anyone to cook healthy and delicious food at home.

After living in Canada for two decades, I am more Canadian than Russian. Yet, there’s still one thing that I can’t get used to: the beginning of seasons. Here in Canada, seasons begin with equinoxes and solstices, thus making the actual day when the seasons change different every year.

Back in Russia there’s no such ambiguity. December 1st is the beginning of winter; March 1st is the start of spring’ June 1st kicks off summer summer, and, finally, September 1st—the day when school starts all around the country—is the beginning of autumn. This year it seemed like the weather decided to switch to autumn right on September 1st with its cooler temperature and gloomy rain (although the last couple of weeks have felt positively tropical!). But, as most people were upset at this turn of events for the Labour Day Weekend, I actually smiled as I put on a sweater and walked outside. Light rain and chilly weather mean pumpkin spiced coffee and baking with apples. Fall means hot stews and big roasts with mashed potatoes.

This sausage-stuffed pork loin roast is a perfect way to celebrate the beginning of fall. Let the kitchen fill with the smell of cooking pork, apples, and bacon. Serve the roast hot with mashed potatoes and steamed vegetables or let it cool and slice thinly to make a mountain of delicious pork sandwiches!

The Ontario pork roast is not a weeknight meal—it takes time to prepare, but it’s not difficult to make. Turn on some music and get cooking! The stuffing made from leeks, sausages, and apples is delicious—you could even use it for your Thanksgiving dinner. Apple beer adds a bit more flavour and you wanted to take a sip or two, that’ll just make the cooking more fun!

Don’t feel intimidated by rolling up the pork. It might get messy, but it’s actually easy and will look really impressive once you cut into the roast. Lastly, the bacon makes everything taste just a little bit better, so generously drape the pieces over the pork and tie with some twine.


Yield: Serves 6-8
Preparation Time: 20 minutes
Cooking Time: 90 minutes



  • 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:

  1. 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.
  2. Remove sausages from casings and add to pan. Using a spatula, crumble sausage and cook for 5 minutes until brown.
  3. Add 1/2 cup beer, chili flakes, apple, parsley, and cook for 3-5 minutes until beer evaporates. Add salt and pepper to taste. 
  4. Meanwhile, butterfly the pork loin, slicing it like an open book and using a meat tenderizer to pound it flat.
  5. 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.
  6. 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.
  7. 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

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