Store-bought sausage keeps playing mystery ingredient bingo. My fix: make a simple roast that eats like deli meat and lives in the fridge for the week. It takes about an hour and a half, tastes like actual meat (wild concept), and my crew never leaves a slice behind.
Why this beats the deli counter
You decide the cut and the seasoning. The result is preservative-free, flavor-enhancer-free, and free of added water. It holds 4–5 days in the fridge, slices thin like cold cuts or cuts into sturdy chunks, and a 500–700 g piece easily covers 3–4 full breakfasts or snack plates for two people.
The cut
I usually grab pork loin or pork neck. Beef tenderloin also works if that is what you have on hand. The texture comes out aromatic, juicy, and easy to slice.
Ingredients for about 500 g of meat
- 500 g pork loin (or pork neck; beef tenderloin also works)
- Salt — 1/2 tsp (or to taste)
- Black pepper, freshly ground — be generous
- Your favorite meat spices — think paprika, herbes de Provence, whatever you like
- Garlic — 1–2 cloves
How to make it
Rinse the meat and pat it completely dry with paper towels. Stir together the salt, pepper, and your chosen spices, then massage that mix all over the meat.
Slice the garlic into thin slivers. Use a sharp knife to make shallow little openings across the surface and tuck a sliver of garlic into each one. That is your built-in aroma bomb.
Wrap the meat tightly in foil so the juices stay where they belong. Slide it onto a baking tray.
Heat the oven to 180–190 C. Roast the foil-wrapped meat for 1–1.5 hours, depending on the thickness of the piece.
Using an air grill or a multi-oven with a Grill mode? Set it on Grill at a medium fan speed for about 1 hour 20 minutes. When the timer goes off, leave the meat wrapped for 5–10 minutes so it gently finishes and the juices redistribute.
Serve it hot right away if you want a proper roast moment. For sandwich duty, cool it down and move it to the fridge. It slices cleanly once chilled, and it is ideal for breakfast or a midnight raid on the kitchen.