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Two Recipes for Pedigree Pork

 

 The Perfect Roast Leg of Pork to serve 8:

Pork Joint


Requires a 5lb boneless leg of pedigree pork

Score the skin of the pork with  a sharp knife.

Heat the oven to gas mark 9, 475F, 240C.

Rub a tablespoon of salt over the skin, place the pork on the high shelf of the oven for 20 minutes.  Turn the heat down to gas mark 5, 375F, 180C, and cook for a further 2 hours.

A roast just like Grandma used to make!

 

 

 Sausage Casserole

Sausages


Many pedigree pork producers make traditional sausages,  striving for high lean meat contents and using just enough rusk to bind the meat properly.

1lb of traditional pedigree pork sausages
Onion
Glug of Red wine
Handful of Herbs 

Brown the sausages in a casserole dish.  Remove them, add a sliced onion to the casserole and brown, stir in a spoonful of flour and then add the wine.  Return the sausages and cook for a further 20 minutes.

 
 
 

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