Pork roast stuffed with sausage and spinac
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Pork shoulder roast, deboned |
| ½ | pounds | Italian sausage, removed |
| From casing | ||
| 1 | Bunch fresh spinach, OR | |
| 1 | pack | Frozen leaf spinach |
| 2 | Eggs, hard-boiled and sliced | |
| ½ | pounds | Ricotta cheese |
| 1 | Medium onion, chopped | |
| Olive oil, for frying | ||
| Salt and pepper to taste | ||
Directions
Contributed to the echo by: Frank Damiano Pork Roast Stuffed With Sausage And Spinach Lay pork roast out flat, fat side down, and decide whether you can fill it like a jelly roll or whether you must cut some of the meat from the center so that you have room for the stuffing. <If you have to remove some meat dice and mix with sausage meat.> Wash,chop and quickly fry the spinach in olive oil. Drain. <If you use frozen spinach, defrost, drain and squeeze it dry before frying.> Salt and pepper the meat. Place the sausage, spinach, eggs, cheese and onion in the center of the roast. Roll up the roast, and tie it like a jelly-roll. Place it on a baking rack, and bake at 350-Degree for about 1 hour and 15 minutes, or until golden on the outside.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini