Pork involtini

(Makes eight involtini)

4 small Maltese sausages
1 small onion, finely chopped
1 apple, chopped
4 heaped tbsp fresh white breadcrumbs
8 sage leaves, chopped, or 1 tsp dried sage
Salt and pepper
8 large thin slices pork
8 thin slices ham
2 tbsp olive oil
1 onion, chopped
500 ml beef stock
2 tsp tomato paste
1 tbsp flour
1 tbsp chopped parsley

Preheat the oven to 180ºC. Remove the sausage skins and crumble the meat into a bowl. Add the finely chopped onion, apple, breadcrumbs and sage, season with salt and pepper and mix it all together well. Lay the slices of pork on the working surface and top each one with a slice of ham.

Divide the stuffing between the slices, then fold in the sides, roll them up and secure either with cocktail sticks or thin string. Heat the oil in a frying pan, brown the pork all over and transfer to a casserole.

Add the chopped onion to the pan and fry until starting to soften, then stir in the stock and tomato paste. Bring to the boil and pour it over the pork. Cover the dish with foil and a lid and cook in the oven for one and a half hours. Transfer the pork to a serving dish, cover and keep warm, then strain the juices into a jug.

Skim off the fat from the juice, put two tablespoons into a pan and discard the rest. Stir in the flour and cook for two minutes, then gradually whisk in the juices. Bring to the boil, stirring until it thickens, then let it bubble until reduced slightly. Pour the gravy over the involtini, sprinkle with the parsley and serve.