Leek and Apple Stuffed Pork
- 1 leek, finely chopped
- 1 tablespoon oil
- 250 g pork sausages, casing removed or sausage meat, labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic
- 1 eating apple, cored and diced
- 75 g chopped walnuts
- 8 fresh sage leaves, chopped
- Preheat oven to Gas Mark 4-5, 180°C, fan oven 160°C, 350°F.
- Take the boned and rolled shoulder joint out of the fridge while you prepare the stuffing.
- Heat 1 tablespoon oil in a pan and cook the leeks until soft but not coloured. Spoon onto kitchen paper and drain and cool. Mix together the sausage meat, cooled leeks, apple pieces, walnuts and sage.
- Cut the strings from the pork joint and open up on a board with the rind side downwards. Make a slit toward the centre of the pork to make more room for the stuffing. Spoon the stuffing onto the middle of the pork, roll up the joint and secure with kitchen string in 3-4 places.
- Weigh the stuffed joint and calculate the cooking time - 30 minutes per 450g/½kg plus 30 minutes (medium).
- Pat the rind dry with kitchen paper. Score deeply with a sharp knife and rub the rind with a little oil and a sprinkling of salt.
- Place on a rack in a roasting tin and roast in the oven for calculated cooking time.
- When cooked, allow the pork to stand for 15 minutes.
Carve and serve with seasonal vegetables.
Don't forget to Think Pig : http://bit.ly/rspcathinkpig and find out more about the labels you should be looking for to help improve pig welfare.
The best knot to tie kitchen twine single-handedly
After much experimenting, I have discovered the best knot to tie kitchen twine on your own is the Surgeons' knot.
Graph your Body Mass Index
See your personal Body Mass Index (BMI) plotted on a graph against national averages.