Directions:

Soak wood chips in 1 cup of water for half an hour. Combine the sage, rosemary, lemon zest and oil in a bowl. Using a sharp boning knife, working from the top of the ribs and taking care not to pierce through the surface of the meat, make a pocket by cutting close to the rib bones, to separate meat from the bone to within 2 inches of where the ribs are attached at the sides, and at the bottom of the opening.

Season inside the pocket liberally with salt and pepper and smear 1/3 of the herb mixture evenly over the inside of the pocket. Add the garlic to the remaining herb mixture. Season the outside of the loin liberally all over with salt and pepper. Smear the remaining herb mixture over the top meaty surface of the pork loin. Lay the loin bone side down on the counter. Using butcher's twine, make a loop around the meat between each rib, insert a bay leaf against the meat and under each piece of twine, pull the twine tightly and make a firm knot. This will secure the meat back against the rib bones.

Put the pork into a roasting pan, bone side down. Preheat the oven to 500°F. Put the pork into the oven on the middle rack. Reduce the oven temperature to 275°F. Drain the wood chips and transfer to a small old beat-up frying pan. Put the pan over a high flame and heat until the chips start to smoke. Transfer to the bottom of the oven immediately. Roast the meat for 2 hours.

Remove the pan from the oven, add the sausages to the pan and turn the sausage in the pan juices. Return the pan to the oven and roast an additional 45 minutes or until the internal temperature of the pork at the fattest point, registers at 130°F. When taking the temperature, be sure the thermometer does not hit the bone. Allow to rest for 20 minutes. Remove the ties and cut the meat off the bones at the edges. Slice into 1/4 inch slices. Slice the sausages as well. Serve.