Roast Leg of Pork with Sage and Onion Stuffing Balls Roast Leg of Pork with Sage and Onion Stuffing Balls

Roast Leg of Pork with Sage and Onion Stuffing Balls

Cooking Time

cooking time
50 minutes

Not Too Ticky Cooking Skill

cooking skill
Not too tricky

Serves

serves
4 people

Ingredients

  • Lean pork boned and rolled leg joint
  • 15ml (1 tbsp) Oil
  • Salt
  • 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

Method

Preparation

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).

1

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’).

2

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.

3

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.

4

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.

Serving Suggestions

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