Apart from pigs, who doesn't love a good sausage roll? Whether it's a cheapo one from our much beloved bakery chain, a posh one from a pub, or in this case made by yourself. Sausage rolls are ...

Pack the stuffing onto the open pork. Roll the pork up toward the bone side, enclosing the stuffing. Tie the roast in several spots to keep it closed. Place in a roasting pan and roast for 30 minutes.

Spread the stuffing mixture over the pork, leaving about a 1-inch border at the edges. Roll the pork up, jelly-roll style, and arrange it seam side down. Spread the mustard all over the meat.

Spread stuffing evenly over pork, leaving a 1 1/2 inch border on the long side farthest from you. Starting with the long side closest to you, roll into a snug tube shape.

In a large pan, sear the pork in the oil, then place in a baking pan that is filled with ¼ inch of water. Cover; bake 1 ½ to 2 hours, until the pork reaches an internal temperature of 160˚.

You can ask your butcher to trim and butterfly one for you, or follow these simple steps for butterflying, stuffing, wrapping, and rolling your way to the ultimate fall roast. -- Hunter Lewis ...

Season the meat side with salt and pepper. Cover evenly with the stuffing and roll up. Secure with butcher’s twine. 3 Season the outside of the roulade with salt. 4 Transfer to the roasting pan and ...

For the stuffing: Melt the butter in a large skillet over medium-high heat. Add the red pepper, onion, celery, and garlic and cook until softened, stirring occasionally, for 7 to 10 minutes. In a ...

Stuff the chicken cavity with this mixture. There will be left over mixture which you can roll into balls with well-floured hands and roast with the chicken. Place the chicken in a roasting tray.

Jamie Oliver's pork, sage and onion stuffing Ingredients Two large onions 50g stale bread 200g vac-packed chestnuts 1kg higher-welfare pork shoulder, trimmed, diced One bunch of fresh sage (30g) ...