Sausage-Stuffed Rack of Pork with Sage

Sausage-Stuffed Rack of Pork with Sage
Photo by Romulo Yanes


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

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


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