Preheat oven to 220°C (200°C fan) mark 7. Peel off and discard the sausage skins. Put the meat into a medium bowl and mix in the parsley, lemon zest, mustard and some freshly ground black pepper (the sausages should provide enough salt).
Step 2
Make a flap' along the length of the joint by partially cutting the skin and fat away from the meat. Press the sausage mixture into this space, then tie the skin flap in place with string around the joint, along its length. Weigh the joint and calculate the cooking time: allow 25min per 450g (1lb).
Step 3
Keeping the onion rings intact, arrange in the base of a roasting tin just large enough to hold the meat. Rest the pork on top, skin-side up.
Step 4
Season the skin with salt and roast for the calculated time, turning down the oven to 180°C (160°C fan) mark 4 after the first 40min. Continue cooking for the calculated time or until the juices run clear when the meat is pierced deeply with a knife. If using a meat thermometer, the temperature should hit 70°C in the thickest part of the joint.
Step 5
Transfer the pork to a board; cover loosely with foil. Leave to rest in a warm place for at least 30min while you make the gravy.
Step 6
Spoon off all but 1tbsp of the fat from the roasting tin and sit the tin over a medium hob heat. Sprinkle in the flour and stir, scraping up all the meaty bits stuck to the bottom. Take off the heat and gradually mix in the cider. Return to the heat and bubble for 2min, stirring often, then add the stock. Simmer for 15min or until the gravy reaches the desired consistency.
Step 7
Strain the gravy into a warmed gravy boat or clean pan (to reheat later) and stir in the honey or jelly, mustard and any juices that have leaked from the pork. Check the seasoning. Set aside to reheat or serve immediately with the meat.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
