Leg of Pork Roulade

INGREDIENTS:Marinade:
3 bunches of cilantro
1 cup toasted walnuts
3 cups olive oil
4 Tbsp. salt
1 tsp. crushed red pepper

Stuffing:
2 bunches blanched dried spinach
2 lbs. blood sausage (casings removed)
2 lbs. large whole carrots, blanched
12 hard-boiled eggs, shells removed
1 lb. whole roasted garlicDIRECTIONS:Butterfly

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