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Sausage & Fennel Stuffed Pork Roast

Mario Batali via Food & Wine Magazine
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Servings 4 -6


  • 2 Tbl. olive oil
  • 1 onion thinly sliced
  • 1 fennel bulb cored and thinly sliced
  • 2 Tbl. fennel fronds chopped & reserved
  • 1 lbs. sweet Italian sausage removed from casings
  • 1 Tbl. fennel seeds
  • 1 Tbl. fresh rosemary chopped
  • 4 garlic cloves minced
  • 1 tsp. black pepper
  • salt
  • 2 eggs beaten
  • 1 3-4 lb. boneless pork roast butterflied to 1-inch thickness
  • 2 red onion peeled and quartered
  • butcher's string


  • In a large skillet, heat 1 Tbl. olive oil over medium heat. Sauté onion and sliced fennel until softened, about 10 minutes.
  • Add the sausage, fennel seeds, rosemary, garlic and pepper. Break up the sausage into small pieces and cook until browned. Season with salt. Transfer mixture to a bowl and let cool. Stir in the eggs and fennel fronds.
  • Preheat oven to 350 degrees.
  • Lay pork on work surface. Season with salt & pepper. Spread cooled sausage & fennel mixture over pork. Starting at a long side, roll up the pork. Tie with butcher's twine at 1-inch spacing. Rub roast with remaining olive oil.
  • Place red onions into a baking dish. Place pork roast on top. Bake for 2 hours or until instant read thermometer registers 160 degrees in the center. Baste occasionally with any pan drippings. Allow to rest 15 minutes before slicing. Remove strings and cut into 1-inch thick slices to serve.