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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Rack of Pork Stuffed with Sausage
Rack of Pork Stuffed with Sausage
(Maiale Farcito con Salsiccia)
1 (6-pound) bone-in pork loin roast
1 pound Italian sausages (about 6), casings discarded
6 scallions, chopped (1 cup)
2 celery ribs, chopped (1 cup)
1 cup plus 1 teaspoon extra-virgin olive oil, divided
4 large sage sprigs
20 brine-cured black olives
1 bottle dry white wine
Preheat oven to 500F with rack in middle.

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 and 1/2 teaspoons salt and 1/2 teaspoon pepper.

Rub outside with 1 teaspoon olive oil.

Place sage, sausages and scallions, inside flap and tie roast with string.

Place roast, bone side down, in a large roasting pan with celery and olives.

Pour in wine and remaining cup olive oil.

Roast 20 minutes, then reduce heat to 325F and roast, basting meat every 30 minutes, until an instant-read thermometer inserted into center of meat registers 155F, about 2 hours more.

Let stand 15 minutes.

Serve with pan juices. Makes 8 to 10 servings.
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