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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham
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Cut pork roast in a spiral, such that it can lay flat. Salt and spread cilantro on the "inside" of the pork roast. Brown sausage without oil in a large pan. Do not drain fat from pan, but remove sausage and let rest on a paper towel or draining rig. Sweat onions in sausage rendering. Remove onions again retaining fat in the pan. Preheat oven to 375. In a small mixing bowl, combine cream cheese, jelly, sausage, and onion. Spoon and gently spread filling inside pork roast. Roll to "reassemble" the roast and tie with butcher's twine. Sear roast in pan with sausage renderings on all sides. Move to baking dish and bake for 45-60 minutes. Remove from oven and let rest for ten minutes before slicing.