Pork Roast Stuffed with Sausage from The Clay-Pot Cookbook by Georgia Sales

Ingredients

• ½ cup white wine
• 1 boned pork roast (5 pounds) trimmed of fat
• 1 tablespoon prepared hot mustard
• 2 tablespoons honey
• Dash of freshly ground pepper
• 1 teaspoon salt
• 2 teaspoons dried basil
• 1 teaspoon dried sage
• 3 tablespoons butter
• 4 stalks celery, chopped
• 1 cup bread crumbs, moistened with water to soften
• ½ cup raisins
• 1 medium onion, minced
• ½ pound bulk pork sausage
• 2 large green apples, peeled and chopped
• ½ teaspoon pepper
• 1 teaspoon arrowroot, approximately
• 1 teaspoon dried thyme
• 2 teaspoons salt