Stuffing pork roast with pork sausage is a pairing made in heaven. The boneless pork butt is particularly good for this preparation due to its juiciness and flavor. If a leaner roast is desired, however, pork loin can be used. If you prefer fresh leg of pork, the stuffing nicely enhances that cut, too. This filling can also be used to stuff large pre-cooked pasta shells that can then be topped with your favorite red sauce, dusted with grated cheese and baked until cooked through. If you wish to use thick-cut pork chops, simply cut a pocket into the chops, rub the paste into it and then stuff with sausage. The same method works beautifully with boneless, skinless chicken breasts.