| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Italian |
Pork |
12 |
Servings |
INGREDIENTS
| 3 |
lb |
Pork shoulder roast, deboned |
| 1/2 |
lb |
Italian sausage, removed |
|
|
From casing |
| 1 |
|
Bunch fresh spinach, OR |
| 1 |
pk |
Frozen leaf spinach |
| 2 |
|
Eggs, hard-boiled and sliced |
| 1/2 |
lb |
Ricotta cheese |
| 1 |
|
Medium onion, chopped |
|
|
Olive oil, for frying |
|
|
Salt and pepper to taste |
INSTRUCTIONS
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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