Pork Roast Stuffed With Sausage And Spinac

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		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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 96 Calories From Fat: 56 Total Fat: 6.4g Cholesterol: 56.3mg Sodium: 222.3mg Potassium: 105.8mg Carbohydrates: 3.2g Fiber: <1g Sugar: <1g Protein: 7g

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