• Prep Time:
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  • Serves: 12 Servings

Pork Roast Stuffed with Sausage and Spinac

  • Recipe Submitted by on

Category: Pork

 Ingredients List

  • 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


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.

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