Roast Leg of Pork with Sage and Onion Stuffing Balls
Not too tricky
- Lean pork boned and rolled leg joint
- 15ml (1 tbsp) Oil
- 4 Medium onions
- 5ml (1 Tsp) Butter
- 2 Large sprigs of fresh sage, roughly chopped
- 450g (1 lb) Premium pork and apple sausages, slit skins and remove meat
- Olive oil
- Sage leaves
Allow 100-175g (4-6oz) raw meat per person.
Preheat oven to Gas 4-5, 180oC, 350oF.
Weigh the joint and calculate the cooking time - 30 mins per 450g/½kg (1lb) plus 30 mins (medium).
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 a preheated 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 onion. Remove from heat and allow to cool slightly. Add 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.