Pork & Sausage Pot Roast

Ingredients

1.5kg pork shoulder

2 Tbsp Westgold Unsalted Butter

1 Tbsp flour

1 Tbsp oil

2 tsp sea salt

1 onion, chopped

1 carrot, chopped

½ stick celery, chopped

10 sage leaves

750ml vegetable stock 

350g country pork sausages

2 small fennel bulbs

2-3 apples

3 Tbsp Westgold Unsalted Butter

Black pepper

Extra fresh sage

Method

Preheat the oven to 210 °C.

Score the pork skin with a sharp knife in a criss-cross pattern.

Heat a high-sided oven proof pan and melt the butter.

Rub the meat sides with flour and brown in the butter. With the skin side up, rub the oil and salt into the skin.

Place in a hot oven and roast for 15-20 mins until you have crispy crackling.

Remove from the oven and reduce the heat to 140°C.

Add the vegetables and sage to the pork shoulder. Add the stock. Cover the pan with foil, but make a hole in the foil to leave the crackling exposed to keep it crispy.  

Cook for 1 ½ hours until tender.

Remove from the oven and increase the oven temperature to 180°C.

Trim the fennel and cut into 8 wedges. Core the apples and cut into 8 wedges.

Melt the 3 Tbsp butter in a fry pan, add the sausages, fennel and apple and brown on all sides.

Add to the pork shoulder and cook for another ½ hour.

Check the seasoning, sprinkle with extra fresh sage and serve.

Note: Crusty sourdough bread would be a great accompaniment to soak up all the braising juices