dwfisk
Quintessential Chatty Farker
Ron_L put up a thread about porchetta roast from Trader Joes but alas my TJ won't carry more until next year. So, went and picked up a 5# boneless shoulder roast and all the fixin's. Found a recipe by Mario Batali, basically saute onion fresh fennel, fennel seed, garlic, rosemary salt & pepper with a couple pounds of sweet Italian sausage and cool. Butterfly the shoulder roast about 3/4 inch thick, add the sausage mixture with some additional diced fennel stalks, roll it up into a "pinwheel", tie it off and put in a roasting pan on a bed of red onions with S&P seasoning. I had some of the sausage mixture left over so I just packed it on top. In the pan and onto the 26.75 OTG at 350*
A little over 3 hours at 350*; IT banging 150* and off to rest for 1/2 hour.
Money, the sausage mixture piled on top became toasty crunchy pork bits.
This was good, moist and lots of flavor. Not sure we will do the sausage stuffing again, I think we prefer going the herb-spinach-feta route, but definitely good eats.
Thanks to Ron_L for the reminder and thanks for lookin.
A little over 3 hours at 350*; IT banging 150* and off to rest for 1/2 hour.
Money, the sausage mixture piled on top became toasty crunchy pork bits.
This was good, moist and lots of flavor. Not sure we will do the sausage stuffing again, I think we prefer going the herb-spinach-feta route, but definitely good eats.
Thanks to Ron_L for the reminder and thanks for lookin.
