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Ingredients

Method

  • STEP 1

    Heat the oil in a saucepan and cook the onion for 5 mins until soft. Remove from the heat. Once cool, transfer to a bowl and mix in sage, breadcrumbs, sausage meat and some seasoning.

  • STEP 2

    Untie the pork and score the skin well with a sharp knife. Cut down the length of the meat, then open out like a book so you can stuff the sausage meat inside. Close back up to resemble original shape and tie at intervals with string to hold it together. Weigh so you know how long it will need to cook for. This can be done ahead; chill until needed.

  • STEP 3

    Heat oven to 240C/220C fan/gas 9. Rub the joint all over with salt and pepper and place in a roasting tray. Cook for 25 mins, then turn to 180C/160C fan/gas 4 and cook for 20 mins per 450g/1lb. Remove, and check it’s cooked through: any juices that run out should be clear. Transfer to a dish, then cover with foil to rest while you make the gravy.

  • STEP 4

    Spoon most of the fat out the tray, leaving the meat juices. Place tray on the hob or transfer juices to a frying pan. Stir in the flour for 1 min followed by the stock and cider, and bubble for a few mins. Strain into a jug. Serve the pork sliced, with the crackling, potatoes, gravy and veg.

RECIPE TIPS
FOR CRISPY CRACKLING...

For really crisp

crackling score the

skin all over without

cutting into the

flesh. If you’re

not sure, ask your

butcher to do it

for you.

Once the pork

is cooked, if the

crackling isn’t as

crispy as you like,

heat the grill to High

and grill the pork for

a few mins until

crisp. Keep an eye

on it, though, to make

sure it doesn’t burn.

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