Roast Leg of Pork with Sage and Onion Stuffing Balls

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Impress your dinner guests or treat your family to a feast with this elegantly presented roast pork with sage and onion stuffing balls.

Prep time: 20 mins

Cook time: 2 hrs and 0 mins

Serves: 4

Cooking Skill: Not Too Tricky

Ingredients

1.3kg British boneless rolled pork leg joint
1 tablespoon oil
Salt
4 medium onions, peeled
1 teaspoon butter
2 large sprigs of fresh sage leaves roughly chopped
450g premium pork and apple sausages, skins removed
Olive oil
To garnish:
Extra fresh sage leaves

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

Step 3

Meanwhile, cut the onions in half horizontally (stalk at top) and using a spoon scoop out some of the onion 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.

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

Step 3

Meanwhile, cut the onions in half horizontally (stalk at top) and using a spoon scoop out some of the onion 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.

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