Sausage Stuffed Pork Roast Recipes

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SAUSAGE-STUFFED PORK ROAST

I'm a truck driver that loves to cook (much to my wife's delight!). This savory roast is unique with its sausage and carrot filling, and it cuts nicely, too.

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 14 servings.

Number Of Ingredients 10



Sausage-Stuffed Pork Roast image

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. Add the bread crumbs, ricotta cheese, carrot, garlic and parsley; set aside., Starting about a third in from one side, make a lengthwise slit in the roast to within 1/2 in. of bottom. Turn roast over and make another lengthwise slit, starting from about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic wrap. , Spread sausage mixture over meat to within 1 in. of edges. Sprinkle with salt and pepper. Roll-up jelly-roll style, starting with a long side. Tie several times with kitchen string and secure ends with toothpicks. Place seam side down on a rack in a shallow roasting pan. Rub oil over roast. , Cover and bake at 350° for 45 minutes. Uncover; bake 60-70 minutes longer or until a thermometer reads 160°. Discard toothpicks. Let stand for 10-15 minutes before slicing.

Nutrition Facts : Calories 267 calories, Fat 16g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 358mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.

1-1/2 pounds bulk pork sausage
1/2 cup dry bread crumbs
1/2 cup ricotta cheese
1/2 cup shredded carrot
6 garlic cloves, minced
1 tablespoon dried parsley flakes
1 boneless whole pork loin roast (3 to 4 pounds)
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil

SAUSAGE AND APPLE STUFFED PORK ROAST

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h55m

Yield 8 servings

Number Of Ingredients 14



Sausage and Apple Stuffed Pork Roast image

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large saute pan over medium heat, saute the sausage until no longer pink. Remove the sausage (leave in the fat), and set aside. To the pan, add the onion, celery, and apple and sprinkle with salt and pepper. Cook until the apple is no longer crisp, about 5 minutes. Add the garlic and cook an additional couple of minutes. Remove from the heat, stir the sausage back in and set aside.
  • In a food processor, pulse the bread with the sage, rosemary, and thyme into coarse crumbs.
  • Heat the butter in a medium saute pan and cook the crumbs over medium-high heat until coated with butter and lightly toasted, about 3 minutes (be careful not to burn). Mix the breadcrumbs into the sausage mixture.
  • Prepare the roast as if making a jellyroll. Place the roast with the short side toward you, and fat facing down toward the counter or cutting board. Use a sharp knife to slice the roast open at about 1/2-inch from the bottom of the roast (parallel to the cutting board), being careful not to cut all the way through. Continue cutting, unrolling the roast as you work until you have a large, thin piece of meat. Place the rolled out piece of meat between 2 sheets of waxed or parchment paper, and lightly pound with meat mallet to increase the meat surface area by 10 to 20 percent. Be careful not to pound through the meat. Salt and pepper the pork and top with the filling, spreading evenly across the pork, leaving a 1-inch margin around the perimeter.
  • Starting with the short side, roll up tightly jellyroll style, and secure the roast with kitchen twine.
  • Heat a large saute pan over medium heat and add oil. Add the roast and brown on all sides. Place in a roasting pan fitted with a rack and add the wine in the bottom of the pan (to keep the juices from burning), and bake for 45 minutes to 1 hour, or until the internal temperature hits 145 degrees F on an instant-read thermometer. Remove the roast from the oven and allow to rest for a full 10 minutes before slicing and serving.

1/2 pound mild Italian sausage (or 2 links, casings removed)
1 yellow onion, chopped
2 stalks celery, chopped
1 tart apple, peeled and diced
Salt and freshly ground pepper
2 cloves garlic, minced
2 pieces white bread
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 tablespoons butter
One 3-pound boneless pork loin
1 tablespoon vegetable oil
1/2 cup white wine

CRACKLE ROAST PORK WITH SAUSAGE-STUFFED APPLES & ONIONS

Dry out a pork belly joint to make extra crispy crackling and serve with a tasty stuffing - don't worry if the apples explode, they'll still taste great

Provided by Sarah Cook

Categories     Dinner, Lunch, Main course

Time 3h45m

Number Of Ingredients 15



Crackle roast pork with sausage-stuffed apples & onions image

Steps:

  • The day before, sit the pork on a wire rack over a dish and put in the fridge, uncovered, so the skin has time to dry out.
  • Using a sharp knife, cut a roughly 3cm-wide 'core' from all the apples and onions. Coarsely grate as much apple flesh as you can from their 'cores' before you hit the seeds. Put the grated apple in a mixing bowl, snip the skins of the sausages and squeeze the meat out into the bowl too. Add the breadcrumbs, fennel seeds, mace and walnuts. Mix well with a little seasoning. Push some of the stuffing mixture into every onion and apple, packing it tightly and mounding the top as it will shrink a little during cooking (any extra stuffing can be rolled into the size of golf balls and roasted alongside).
  • Heat oven to 220C/200C fan/gas 7. Rub the pork with 1 tbsp of the oil and plenty of sea salt. Break up the onion cores and reserved skins to build a trivet in the middle of your largest roasting tin, then sit the pork joint on top. Roast for 1 hr, then lower the oven to 180C/160C fan/gas 4 and roast for another hour.
  • Rub the outsides of the apples and onions with another 1 tbsp of oil, then sit just the onions around the pork, loosely covered with some foil. Roast for a further 35 mins, then add the apples to the tin too, removing the foil from the onions. Bake for a further 25 mins until all the stuffing is cooked through, and the onions and apples are tender but the apples are still holding their shape. Lift the pork, apples and onions onto a serving platter and cover loosely with foil to keep warm. If the onions aren't soft enough for your liking, re-cover with foil and keep baking in the oven while you make the gravy.
  • Pour any juices from the roasting tin into a jug. When the fat has separated, discard it and pour the meaty juices back into the tin. Put the tin on the hob and stir in the flour to a smooth paste. Cook, stirring, for 1 min, then gradually whisk in the cider, followed by the stock. Bring to the boil and bubble until the gravy has reduced a little and is of a good consistency. Sieve into another pan or gravy jug to get rid of all the onion bits and season well - if it needs sweetening, add some honey to taste.
  • Thickly slice the rested pork at the table, making sure everyone gets a good portion of crunchy crackling, then share out the sausage-stuffed apples and onions. Add roasties, some green veg, and a generous glug of the cider gravy.

Nutrition Facts : Calories 778 calories, Fat 51 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 50 grams protein, Sodium 1.6 milligram of sodium

2kg rolled pork belly joint, skin scored and tied
6 small eating apples
6 small onions , peeled but skins kept
6 Cumberland sausages
50g breadcrumbs
1 tbsp fennel seeds
2 tsp ground mace
50g walnuts , chopped
2 tbsp sunflower oil
3 tbsp plain flour
300ml cider (we used medium dry)
700ml pork or chicken stock
1 tbsp honey (optional)
roast potatoes , to serve
green vegetables , to serve

ROAST LOIN OF PORK WITH SAGE & ONION STUFFING & GRAVY

Sage and sausage meat are stuffed inside a pork loin to create a moist, flavoursome Sunday lunch main for a crowd

Provided by Lucy Netherton

Categories     Lunch, Main course

Time 2h5m

Number Of Ingredients 9



Roast loin of pork with sage & onion stuffing & gravy image

Steps:

  • Heat the oil in a saucepan and cook the onion for 5 mins until soft. Remove from the heat. Once cool, transfer to a bowl and mix in sage, breadcrumbs, sausage meat and some seasoning.
  • Untie the pork and score the skin well with a sharp knife. Cut down the length of the meat, then open out like a book so you can stuff the sausage meat inside. Close back up to resemble original shape and tie at intervals with string to hold it together. Weigh so you know how long it will need to cook for. This can be done ahead; chill until needed.
  • Heat oven to 240C/220C fan/gas 9. Rub the joint all over with salt and pepper and place in a roasting tray. Cook for 25 mins, then turn to 180C/160C fan/gas 4 and cook for 20 mins per 450g/1lb. Remove, and check it's cooked through: any juices that run out should be clear. Transfer to a dish, then cover with foil to rest while you make the gravy.
  • Spoon most of the fat out the tray, leaving the meat juices. Place tray on the hob or transfer juices to a frying pan. Stir in the flour for 1 min followed by the stock and cider, and bubble for a few mins. Strain into a jug. Serve the pork sliced, with the crackling, potatoes, gravy and veg.

Nutrition Facts : Calories 572 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 52 grams protein, Sodium 0.99 milligram of sodium

1 tbsp olive oil
1 onion, finely chopped
few sage leaves, shredded
25g fresh breadcrumbs
4 good quality sausages, skinned
1.6kg boned loin of pork
2 tbsp plain flour
400ml chicken or beef stock
100ml cider

STUFFED CROWN ROAST OF PORK

A savory sausage stuffing accompanies this royal crown roast of a pork. It's fit for a king!

Provided by MARBALET

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Yield 10

Number Of Ingredients 12



Stuffed Crown Roast of Pork image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Stuffing: Melt butter in a large skillet over medium heat. When foam subsides add onion and saute, stirring frequently, for about 5 minutes. Stir in celery and apples; saute (without browning) about 5 minutes longer. Scrape skillet contents into a large mixing bowl. Add bread crumbs, ground pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly. (Note: Do not taste the uncooked stuffing, for it contains raw pork; instead, fry a small ball of the stuffing in the skillet, then taste and season with more salt and pepper as necessary).
  • Fill the center of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
  • Place the crown on a rack in a shallow roasting pan just large enough to hold it comfortably, and roast in the center of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 175 degrees F (80 degrees C). (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)
  • Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills. Let the crown rest for about 10 minutes before carving and serving. To Carve Pork: Insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops. Two chops per person is a customary portion accompanied by a generous serving of the stuffing.

Nutrition Facts : Calories 970.5 calories, Carbohydrate 6.6 g, Cholesterol 339 mg, Fat 59.4 g, Fiber 0.8 g, Protein 95.9 g, SaturatedFat 21.3 g, Sodium 819 mg, Sugar 1.6 g

3 tablespoons butter
¾ cup chopped onion
¼ cup chopped celery
½ cup peeled, cored and chopped tart apple
½ cup fresh bread crumbs
1 pound ground pork
½ pound ground seasoned pork sausage
½ cup chopped parsley
½ teaspoon dried sage
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
9 pounds crown pork roast

STUFFED PORK ROAST

Provided by Emeril Lagasse

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 8



Stuffed Pork Roast image

Steps:

  • Preheat oven to 400 degrees F.
  • Brown sausage in a saute pan. Add apples and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season, to taste, with salt and pepper. Let cool before stuffing.
  • Split the pork roast horizontally, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in the center and tie roast with enough butcher's twine to hold it together.
  • Heat oil in a large saute pan. Add roast and sear on all sides until well-browned. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in the center registers 145 to 150 degrees F, about 1 hour to 1 hour and 15 minutes.
  • Remove roast to a carving board, cover loosely with foil, and let rest 10 minutes before slicing. Slice roast into 12 pieces. Serve 2 slices per serving, garnished with parsley.

3/4 pound Italian sausage, chopped
1 cup chopped Baldwin apples
2 tablespoons minced shallots
3/4 cup chopped walnuts, toasted
1 tablespoon chopped parsley leaves, plus extra for garnish
Salt and freshly ground black pepper
1 (3-pound) boneless pork loin roast
1 tablespoon vegetable oil

CROWN ROAST OF PORK WITH SAUSAGE STUFFING

Provided by Thomas R. Fox

Categories     Pork     Roast     Fall     Bon Appétit     California

Yield Serves 6

Number Of Ingredients 7



Crown Roast of Pork with Sausage Stuffing image

Steps:

  • Preheat oven to 350°F. Place rack in roasting pan. Cover rack with foil. Place pork atop rack. Roast pork uncovered 1 hour.
  • Butter 8 x 8 x 2-inch glass baking dish. Remove pork from oven; fill cavity with 1 1/2 cups stuffing, mounding in center. Transfer remaining stuffing to prepared baking dish. Cover with aluminum foil. Moisten pork roast and stuffing in dish with total of 1/4 cup broth. Cover stuffing in pork cavity with foil.
  • Return pork to oven. Place stuffing in dish in oven. Roast pork and stuffing in dish until thermometer inserted into center of pork registers 155°F, basting roast occasionally with drippings, about 45 minutes for stuffing in dish and 55 minutes for roast. Transfer pork to platter and cover; let stand while preparing gravy.
  • Boil 1 3/4 cups broth and vermouth in large saucepan until reduced by half, about 15 minutes. Mix 3 tablespoons butter and flour in small bowl. Whisk into broth mixture. Boil until slightly thickened, about 5 minutes. Mix in bacon. Season with salt and pepper. Carve pork between bones into chops. Pass gravy separately.

1 11-rib crown roast of pork (about 5 1/2 pounds)
Sausage Stuffing
2 cups canned low-salt chicken broth
1 1/2 cups dry vermouth or white wine
3 tablespoons butter, room temperature
1 1/2 tablespoons all purpose flour
3 bacon slices, cooked, crumbled

SAUSAGE STUFFED PORK LOIN

Make and share this Sausage Stuffed Pork Loin recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9



Sausage Stuffed Pork Loin image

Steps:

  • For pork loin:.
  • Make a pocket in the loin, making sure not to cut all the way through.
  • Coating:.
  • Grind all ingredients in grinder.
  • Stuffing:.
  • Cook sausage, crumble. Combine sausage, feta cheese and chilpotle sauce. Stuff roast with sausage mixture. Tie roast to hold stuffing. Season with salr and pepper. Coat roast with coating mixture.
  • Roast at 350 degrees for 45 minutes or internal temperature of 170 degrees.

Nutrition Facts : Calories 230.3, Fat 16.1, SaturatedFat 6, Cholesterol 58.8, Sodium 269.1, Carbohydrate 2, Fiber 0.6, Sugar 0.6, Protein 18.8

1 -2 lb pork loin
1 link Italian sausage, casing removed
1 teaspoon rosemary
1/4 cup feta cheese
chipotle hot sauce, to taste
1 teaspoon coriander seed
1 tablespoon black peppercorns
2 tablespoons red pepper flakes
1/2 teaspoon rosemary

PORK ROAST WITH SAUSAGE-APPLE STUFFING

Make and share this Pork Roast with Sausage-Apple Stuffing recipe from Food.com.

Provided by silky

Categories     Pork

Time 3h45m

Yield 10-12 serving(s)

Number Of Ingredients 12



Pork Roast with Sausage-Apple Stuffing image

Steps:

  • Preheat oven to 350 degrees.
  • Melt butter and add onions, celery and apples.
  • Cook until soft.
  • Add crumbs, then add ground pork, sausage, and seasonings; mix thoroughly.
  • Salt and pepper crown roast generously.
  • Rub with a little sage.
  • Fill center of crown roast with stuffing, mounding center slightly.
  • Cover with foil and wrap bone ends with additional foil.
  • Roast in hot oven for 3 hours or until meat thermometer reads 175 degrees.
  • About 30 minutes before roast is done, remove foil from stuffing.
  • Transfer roast to a large heated platter and remove foil.
  • Add frills to each little ‘leg’ if desired, and rest meat about 10 minutes before carving.
  • Decorate roast on platter with a round of small potatoes, large mushrooms, or cooked red cabbage.

Nutrition Facts : Calories 334.6, Fat 25.3, SaturatedFat 9.8, Cholesterol 84.5, Sodium 622.6, Carbohydrate 6.2, Fiber 0.7, Sugar 1.6, Protein 19.5

3 tablespoons butter
3/4 cup chopped onion
1/4 cup chopped celery
1/2 cup peeled and chopped tart apple
1/2 cup breadcrumbs
1 lb ground pork
1/2 lb well-seasoned sausage meat
1/2 cup finely chopped fresh parsley
1/2 teaspoon ground sage
1 teaspoon salt
fresh ground black pepper
1 pork crown roast, about 8 to 9 lbs

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SAUSAGE-STUFFED PORK ROAST RECIPE: HOW TO MAKE IT
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From preprod.tasteofhome.com


SAUSAGE AND APPLE STUFFED PORK ROAST - LUNCH RECIPES
Sausage and Apple Stuffed Pork Roast might be just the main course you are searching for. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains about 43g of protein, 19g of fat, and a total of 384 calories. This recipe serves 8. Head to the store and pick up thyme, rosemary, vegetable oil ...
From fooddiez.com


SAUSAGE AND APPLE STUFFED PORK ROAST RECIPE - FOOD NEWS
Preheat oven to 400 degrees F. Brown sausage in a saute pan, add apple and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts …
From foodnewsnews.com


SAUSAGE-STUFFED PORK ROAST RECIPE: HOW TO MAKE IT
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From stage.tasteofhome.com


21 ITALIAN STUFFED PORK LOIN ROAST RECIPES - SELECTED RECIPES
Place pork roast (fat side up) into large roasting pan with 1 cup water in the bottom. Bake for 4-5 hours or until desired tenderness. (I typically go 5 hours for pull apart pork roast) Add water as needed during cook time to prevent burning on the bottom of pan.
From selectedrecipe.com


SAUSAGE-STUFFED PORK ROAST... AND THE CHANGING SEASONS
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 …
From ontariopork.on.ca


APPLE AND SAUSAGE STUFFED PORK ROAST - HUNGER THIRST PLAY
Pre heat the oven to 375F. Heat a roasting pan over medium high to high heat and coat with olive oil. Braise the roast on all sides until brown, about 10 minutes total. Remove the roast from the pan and discard any fat/grease. Add the roast back to …
From hungerthirstplay.com


SAUSAGE STUFFED PORK TENDERLOIN - DJ FOODIE
Instructions. Pre-heat oven to 450° F. Make a hole throughout the entire length of each tenderloin with a wooden spoon handle, or a knife steel. Shove the handle all the way through the pork, from one tip, to the other. Be careful not to tear through the sides of the pork tenderloin.
From djfoodie.com


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