Roast Leg of Pork with Sage and Stuffing onions
Recipe kindly provided by BPEXIngredients
- Lean Pork leg boned and rolled
- 15ml Oil
- Salt
- 4 Medium Onions
- 5ml Butter
- 2 Large spring fresh sage, roughly chopped
- 450g (1lb) Premium pork or pork and apple sausages (slit skins and remove meat). Alternatively use sausage meat
- Olive oil
- Sage leaves
Instructions
1. Allow 100-175g raw meat per person
2. Pre-heat oven to gas mark 4 or 180ºC, 450ºF
3. Weight the joint and calculate the cooking time – 30 mins per 450g/1/2 kilo (1lb) plus 30 mins medium
4. Dry the rind an 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 pre-heated oven for the calculated time (no basting or covering or you will have soft crackling)
5. Cut the onions in half horizontally (stalk to top) and using a spoon scoop out some of the layers leaving 2-3 in the shell. Roughly chop the removed onion.
6. 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.
7. Take a handful of mixture and stuff in to 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.
8. Serve with roast potatoes, parsnips, stuffed onions and crispy fried sage leaves
