Skip to main content

Sausage-Stuffed Rack of Pork with Sage

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This elegant sage and sausage-stuffed rack of pork is a show-stopping centrepiece for any special occasion. By stuffing a bone-in pork loin with savoury Italian sausages, fresh sage and spring onions, you infuse the meat with deep, herbaceous flavours while keeping it incredibly succulent. The addition of Orvieto white wine and brine-cured olives in the roasting pan creates a sophisticated sauce that complements the richness of the roast beautifully.

As a diabetes-friendly main course, this dish prioritises high-quality protein and healthy fats from extra-virgin olive oil. The absence of sugary glazes or heavy starches makes it an excellent choice for those monitoring their blood sugar levels without compromising on taste. Serve this impressive roast with a side of steamed seasonal greens or roasted Mediterranean vegetables for a balanced and nutritious festive meal.

In this article:

Continue reading below

Ingredients for Sausage-Stuffed Rack of Pork with Sage

  • 1 (6-pound) bone-in pork loin roast

  • 240ml plus 1 teaspoon extra-virgin olive oil, divided

  • 4 large sage sprigs

  • 450g Italian sausages (about 6), casings discarded

  • 6 spring onions, chopped (100g )

  • 2 celery ribs, chopped (240ml )

  • 20 brine-cured black olives

  • 1 (750-ml) bottle white Orvieto Classico

  • Equipment: kitchen string

How to make Sausage-Stuffed Rack of Pork with Sage

Preheat oven to 260°C 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 1/2 teaspoons salt and 1/2 teaspoons pepper, then rub outside with 1 teaspoon oil. Put sage, then sausages and spring onions, inside flap and tie roast with string.

Put roast, bone side down, in a large roasting pan with celery and olives, then pour in wine and remaining cup oil. Roast 20 minutes, then reduce heat to 163°C and roast, basting meat every 30 minutes, until an instant-read thermometer inserted into centre of meat (do not touch bone) registers 68°C, about 2 hours more. Let stand 15 minutes. Serve with pan juices.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.