Polish Pork Roast

Ingredients

2.5kg (or more) boned pork shoulder
1 or 2 Kransky sausages
Salt & pepper to taste

1 tsp mustard
½ tsp thyme
½ tsp basil

Method

1. Preheat the oven to 160 ^oC.
2. Open up the shoulder, and spread the inside with mustard. Sprinkle the herbs on the mustard.
3. Lay the kransky sausages along the inside.
4. Holding the pork firmly, roll it back up around the sausages, and tie up with string at each end and in the middle. A second person to hold the roast while you tie it helps.
5. Place in a baking tray, rind up, on a grill rack. Pour at least 2 cups water into the baking tray, to just cover the rack.
6. To make crackling, rub 1 tbs salt into the rind.
7. Bake at 50 to 60 minutes per kg, until the pork juices are no longer pink. If necessary, add more water to the baking tray, so it doesn’t dry out.
8. When cooked, allow to rest 10 to 15 min before carving.
9. Serve with roast quartered potatoes, apple sauce and a thin gravy.