Pork roast stuffed with sausage and spinac

Main Ingredient: Pork
Yield:

Pork roast stuffed with sausage and spinac ingredients

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 onions, chopped
olive oil, for frying
Salt and pepper to taste

Cooking Pork roast stuffed with sausage and spinac

1. 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.
2. wash,chop and quickly fry the spinach in olive oil. Drain.
3. salt and pepper the meat.
4. Place the sausage, spinach, eggs, cheese and onion in the center of the roast.
5. Roll up the roast, and tie it like a jelly-roll.
6. Place it on a baking rack, and bake at 350-°F for about 1 hour and 15 minutes, or until golden on the outside.