Roast Leg of Pork with Sage and Stuffing Onions
Serves: 100-175g (4-6oz) raw meat per person
Preparation time: 10 minutes
Cooking time: Weigh the joint and calculate the cooking time - 30 mins per 450g/½kg (1lb) plus 30 mins (medium). Preheat oven to Gas 4-5, 180oC, 350oF
Ingredients:
Lean pork boned and rolled leg joint
15ml (1tbsp) Oil Salt
4 Medium onions
5ml (1tsp) Butter
2 Large spring fresh sage, roughly chopped
450g (1lb) Premium pork and apple sausages - slit skins and remove meat
Olive oil
Sage leaves
Method:
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 cooling 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.
This page was created on: 03/11/2008
Last modified: 12/11/2008
