Roast Leg of Pork With Pear And Sausage Stuffing Balls

cooking time
1 hour 30 minutes

serves
4 people

Ingredients

  • 1 boned and rolled pork leg joint
  • Oil
  • Salt
  • 2-4 small pears for roasting
  • Stuffing

  • 225g (8oz) herb pork sausages
  • 30ml (2tbsp) fresh sage leaves, chopped
  • 2 ripe pears, cored and chopped
  • 2 small pears, cored and chopped
  • 30ml (2tbsp) pear cider

Method

Preparation

Preheat oven.

1

Weigh the joint and calculate the cooking time.  Dry the rind and score deeply with a sharp knife.  Rub the joint with a little oil and salt.

2

Place the joint in a roasting tin and open roast in the oven for the calculated cooking time.  Add the small pears 30 minutes before the end of the cooking time.

3

To make the stuffing, remove the sausage meat from the skins and place in a mixing bowl.  Add the sage and 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.

4

When the joint is cooked allow to stand for 10 minutes before carving.

5

Save the meat juices and pour into a small pan, add a large splash of pear cider and boil rapidly to reduce slightly.

6

Serve the roast pork with the stuffing balls, roast pears and pear jus.