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

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