Sage and sausage meat are stuffed inside a pork loin to create a moist, flavoursome Sunday lunch main for a crowd
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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.