Roast Leg of Pork with Sage and Onion Stuffing Balls
Not too tricky
- 1.3kg boneless rolled pork leg joint
- 1 tablespoon oil
- 4 medium onions, peeled and cut in half horizontally
- 1 teaspoon butter
- 2 large sprigs of fresh sage leaves roughly chopped
- 450g premium pork and apple sausages, skins removed
- Olive oil
- Extra fresh sage leaves
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
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’).
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.
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.
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.
Serve with roast potatoes, parsnips, stuffed onions and crispy fried sage leaves.