Allow 100-175g raw meat per person
Pre-heat oven to gas mark 4 or 180ÂºC, 450ÂºF.
Weigh the joint and calculate the cooking time â 30 mins per 450g/1/2 kilo (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 pre-heated oven for the calculated time (no basting or covering or you will have soft crackling).
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.
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 in to onion shells. Prop up around the joint, drizzle with a little olive oil and cook for 40-50 minutes until onion is soft and fully golden.
Serve with roast potatoes, parsnips, stuffed onions and crispy fried sage leaves.
Lean pork leg boned and rolled
4 medium onions
2 large sprigs fresh sage, roughly chopped
450g (1lb) premium pork, or pork and apple sausages (slit skins and remove meat). Alternatively use sausage meat
Roast leg of pork with sage and stuffed onions
- Brand: recipes
- Product Code: Roast leg of pork with sage and stuffed onions