Recipes

With sage and stuffing

Preparation Time: About 10 mins

Cooking Time: See recipe details

Serves: 4-6

Ingredients

Lean pork boned and rolled leg joint
2 Large sprigs fresh sage, roughly chopped
15ml (1tbsp) Oil
450g (1lb )Premium pork and apple sausages, slit skins and remove meat
Salt
Olive oil
4 Medium onions
Sage leaves
5ml (1tsp) Butter

Method:

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.