- Electric Sausage Stuffer: Allows even distribution and consistent size when filling casings with meat mixture.
- Digital Thermometer: Provides accurate temperature readings for safe internal cooking temperatures of pork.
- Meat Grinder: Creates ground pork from whole cuts, essential for sausage making and can be used in preparation for stuffed rack of pork with sage.
- Poultry Shears: Kitchen scissors designed to safely cut casings and trim fat from pork ribs.
- Roast Pan: Features a rack that allows air circulation around the meat for even cooking.
- Meat Tenderizer (Optional): Aids in achieving consistent texture if tougher cuts of pork are used.
- Roasting Rack: Elevates pork during cooking to ensure an even golden-brown crust while keeping the meat tender and juicy inside.
- Slow Cooker (Optional): Offers versatility in sous vide or slow roasting for enhanced flavor penetration.
- Oven Thermometer: Helps monitor and maintain oven temperature during cooking, complementary to digital thermometers.
- Basting Brush: Used for applying glazes or finishes during the cooking process.
- Poultry Baster (Optional): Can be utilized to baste meat with its juices for added flavor and moisture retention.
1 (6-pound) bone-in pork loin roast
1 cup plus 1 teaspoon extra-virgin olive oil, divided
4 large sage sprigs
1 pound Italian sausages (about 6), casings discarded
6 scallions, chopped (1 cup)
2 celery ribs, chopped (1 cup)
20 brine-cured black olives
1 (750-ml) bottle white Orvieto Classico
Equipment: kitchen string
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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