Roast Leg of Pork With Pear And Sausage Stuffing Balls
1 hour 30 minutes
- 1x 1.6kg boned and rolled pork leg joint
- 2-4 small pears, for roasting
For The Stuffing
- 225g herb pork sausages
- 2 tablespoons freshly chopped sage leaves
- 2 ripe pears, cored and chopped
- 2 small pears, cored and chopped
- 2 tablespoons pear cider
Allow 100-175g raw meat per person.
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
Weigh the joint and calculate the cooking time, 30 minutes per 450g plus 30 minutes (medium). Dry the rind and score deeply with a sharp knife. Rub the joint with a little oil and salt.
Place the joint in a roasting tin and open roast in the oven for the calculated cooking time. Add the small pears for roasting 30 minutes before the end of the cooking time.
To make the stuffing, remove the sausage meat from the skins and place in a mixing bowl. Add the sage and remaining chopped pears mixing thoroughly. Take large spoonfuls of the mixture and shape into balls, place on a baking sheet and cook in the oven for around 20-25 minutes until golden and cooked through.
When the joint is cooked allow to stand for 10 minutes before carving.
Save the meat juices and pour into a small pan, add a large splash of pear cider and boil rapidly for a few minutes to reduce slightly.
Serve the pork with the stuffing balls, roasted pears and pear jus.