Sausage-Stuffed Rack of Pork with Sage

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This elegant sage and sausage-stuffed rack of pork is a show-stopping centrepiece for any special occasion. By stuffing a bone-in pork loin with savoury Italian sausages, fresh sage and spring onions, you infuse the meat with deep, herbaceous flavours while keeping it incredibly succulent. The addition of Orvieto white wine and brine-cured olives in the roasting pan creates a sophisticated sauce that complements the richness of the roast beautifully.

As a diabetes-friendly main course, this dish prioritises high-quality protein and healthy fats from extra-virgin olive oil. The absence of sugary glazes or heavy starches makes it an excellent choice for those monitoring their blood sugar levels without compromising on taste. Serve this impressive roast with a side of steamed seasonal greens or roasted Mediterranean vegetables for a balanced and nutritious festive meal.

Ingredients for Sausage-Stuffed Rack of Pork with Sage

1 (6-pound) bone-in pork loin roast
240ml plus 1 teaspoon extra-virgin olive oil, divided
4 large sage sprigs
450g Italian sausages (about 6), casings discarded
6 spring onions, chopped (100g )
2 celery ribs, chopped (240ml )
20 brine-cured black olives
1 (750-ml) bottle white Orvieto Classico
Equipo: cuerda de cocina

How to make Sausage-Stuffed Rack of Pork with Sage

Precalienta el horno a 260°C con la rejilla en el medio.

Partially cut roast away from bones to create a "flap" (for stuffing, allowing meat to be returned to bone). Rub pork inside and out with 1 1/2 teaspoons salt and 1/2 teaspoons pepper, then rub outside with 1 teaspoon oil. Put sage, then sausages and spring onions, inside flap and tie roast with string.

Put roast, bone side down, in a large roasting pan with celery and olives, then pour in wine and remaining cup oil. Roast 20 minutes, then reduce heat to 163°C and roast, basting meat every 30 minutes, until an instant-read thermometer inserted into centre of meat (do not touch bone) registers 68°C, about 2 hours more. Let stand 15 minutes. Serve with pan juices.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.