Roast Leg of Pork with Sage and Onion Stuffing Balls

Method

Step 1

Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.

Weigh the joint and calculate the cooking time – 30 mins per 450g plus 30 mins (medium). Allow 100-175g raw meat per person

Step 2

Dry the rind and score deeply using a sharp knife. Brush with oil and sprinkle with salt. Place on a rack in a roasting tin and open roast in the oven for the calculated time (no basting or covering or you will have soft ‘crackling’).

Step 3

Cut the onions in half horizontally (stalk at top) and using a spoon scoop out some of the layers leaving 2-3 in the shell. Roughly chop the removed onion.

Step 4

In a pan heat butter and lightly fry the onion. Remove from heat and allow to cool slightly.  Mix together the sage and sausage meat and combine together.

Step 5

Take a handful of mixture and stuff into onion shells. Prop up around the joint, drizzle with a little olive oil and cook for 40-50 minutes until onion soft and fully golden.

Step 6

Serve with roast potatoes, parsnips, stuffed onions and crispy fried sage leaves.