Living outside of New York City lets us enjoy fresh baked bagels anytime we want them. From time to time we will buy a few extra some morning and stick them in the freezer for stuffing. If you can't get the fresh New York ones, or a decent frozen imitation, then any decent dense bread should do.

Butterfly the pork by slicing it like a Jellyroll about a half inch or so thick. You should be able to get a piece about a 13 inches long. Your cut will look like the letter G. This is one of those things where a picture is worth any additional typing.

Sprinkle the inside of the cut with salt, pepper, oregano, and drizzle with the olive oil. Sprinkle with the paprika and any other spices you like with your pork.

Remove the meat from the casing of the sausages, and fry it until it is cooked, remove from the heat and let cool. Chop the bagels into small pieces, add a bit of olive oil to the fat from the sausages, and toast the bagel pieces until they are lightly cooked. Don't let them burn. Add to the sausage mix.

Add the two raw eggs to the stuffing mix and mix well. Spoon onto the meat, leaving an inch on each edge not covered with the stuffing.

Fold the meat into thirds, jelly roll style. Secure the top flap with several skewers or cotton string, or something to keep it folded.

Bake at 375 for about 90 minutes, until an instant read thermometer registers 190 throughout the meat. Take care in checking, you want to read the center flap of the meat, not the stuffing to make sure it is done.

Remove from the heat, cool 10 minutes or so, and slice into thick slices.

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