Sausage Stuffed Bone-In Berkshire Pork Roast

Today, I'm spilling the beans (and stuffing the sausage) on a recipe that's pure magic—Sausage-Stuffed Bone-In Berkshire Pork Roast. Imagine the sizzle, the giggles, and a dish so fabulous it's basically a party on a plate. I'm all about turning your kitchen into a haven of deliciousness and creating memories that taste as good as they feel. So, let's dive into this easy-peasy, and downright gourmet recipe. Get ready to wow your taste buds and make your kitchen the coolest spot in town! ?

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Stuffed Berkshire Pork Roast

diving into a recipe that's all about warmth, flavor, and a touch of fancy fun—the Sausage-Stuffed Bone-In Berkshire Pork Roast. Picture this: the cozy aroma of roasting pork, the laughter of friends gathered around, and a dish so fabulous it'll make your taste buds do a happy dance. I am on a mission to sprinkle a little magic into your kitchen, turning mealtime into a celebration of joy and good company. So, grab your favorite cooking playlist and let's whip up a culinary masterpiece that is truly unforgettable!

Servings 7

Cost $65-$75

Ingredients

• I used a 8lb bone in Berkshire pork roast that I got from my local meat market shout out Lennys!
• 1 lb of sweet Italian ground sausage
• Broth I used chicken broth
• fresh Thyme and sage
• Trader joes onion salt
• Poultry seasoning
• Dried parsley
• Olive oil
• All of these measured with the heart

Instructions

• Take pork out 1 hour before cooking to bring to room temperature
• I sliced it just above the bone to open it up
• Drizzle with olive oil and generously season the entire thing all over inside and outside
• Inside, flatten the ground sausage and close back up
• Tie it shut using twine
• On a very hot skillet or griddle sear all the sides of the roast
• Place into a roasting pan, pour broth into the bottom, I placed fresh sage and thyme in the bottom as well.
• Cook at 350 for about 18 min per lb until the internal temp reaches 145 degrees
• Let sit for about 10/15 min before cutting.

Video

Notes

keywords:

 

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