Pork Joint with Sage and Onion Stuffing

I found a cheap joint of pork with sage and onion stuffing in the supermarket (Sainsbury's) post Christmas. Cooked in the oven for two hours at around 190 deg C.

The joint was cut into slices with an electric knife. Not an essential tool, but it is so much easier.

The gravy was made with Bisto onion gravy granules, dried sage leaves, pork stock, and vegetable stock. The onion granules thicken the gravy.

The Brussels sprouts were cooked for nine minutes in boiling water under glass. Delicious!