Thinking of making a pork loin for a dinner party. I also have some uncooked english banger style venison sausages in my freezer. I am wondering if I can marry the two and then wrap the whole thing in pancetta?
I am thinking of using this recipe as a base but add the sausage stuffing in:
I think the spices I will use are rosemary and sage and garlic. I would love to have a fruit in the stuffing, but not sure what to use that works with both venison and pork. The venison sausages are not gamey at all in fact they are mixed with pork already, they are moderately spiced though with a banger spice mix (couldn't get verification on what is in this). Mace, ginger and sage seem to be the standard with recipes on line. I could see that being what is in these (or rather taste it).
am I trying to add too many competing flavours?