Sausage-Stuffed Rack of Pork with Sage

Ingredients

• 1 pound Italian sausages
• 4 large sage sprigs
• 49 teaspoons extra-virgin olive oil
• 6 scallions
• 1 6-pound bone-in pork loin roast
• kitchen string
• 20 brine-cured black olives
• + 2 more ingredients
• • 2 celery ribs
  • 1 750-ml bottle white Orvieto Classico

Preheat oven to 500°F with rack in middle. Partially cut roast away from bones to create a "flap" (for stuffing, allowing meat to be returned to bone). Rub pork inside and out with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, then rub outside with 1 teaspoon oil. Put sage, then sausages and scal...

View full recipe at Epicurious