Stuffed Pork Belly With Apples

• 10 oz Italian sausages
• 1 None Granny Smith apple, cored and diced
• 3 sprigs lemon thyme, leaves only
• 3 1/3 lbs boneless pork belly, skin scored
• 1 cup dry white wine or cider

1. Preheat the oven to 450u0b0F. Remove sausage meat from casings. Combine sausage meat, diced apple and lemon thyme in medium bowl.
2. Lay pork belly flat, skin side down, on a work surface. Place sausage mixture along center of pork. Roll up to form a thick roll. Tie with kitchen string at 1-inch intervals to secure. Place in a roasting pan. Season skin well with salt.
3. Bake for 20 mins. Reduce oven temperature to 400u0b0F. Bake for another 80 to 90 mins, until juices run clear when meat is pierced with a skewer. Transfer pork to a platter. Cover loosely with foil and rest in a warm place for 10 mins.
4. For the sauce, pour off all but 1 tbsp of fat from pan and place on medium heat. Add wine and stir with a wooden spoon, scraping bottom of pan to dislodge and dissolve any brown bits. Season sauce and strain into a gravy boat.
5. Carve pork into slices. Serve pork, crackling and stuffing with sauce.

italian sausages, apple, lemon thyme, pork belly, white wine

Taken from recipes-plus.com/api/v2.0/recipes/34414 (may not work)