Roast Leg of Pork With Pear And Sausage Stuffing Balls

Ingredients:
- 1 Boned and rolled pork leg joint
- Oil
- Salt
- 2-4 Small pears for roasting
- 225g (8oz) Herb pork sausages
- 30mlsp (2tbsp) Fresh sage leaves, chopped
- 2 Ripe pears, cored and chopped
- 2 Small pears, cored and chopped
- 30mlsp Pear Cider
Serves 4
Difficulty Rating:
Prep Time:
30 mins
Total Time:
120 mins
Instructions:
Preparation
Preheat oven.
Weigh the joint and calculate the cooking time. Dry the rind and score deeply with a sharp knife. Rub the joint with a little oil and salt.
Place the joint in a roasting tin and open roast in the oven for the calculated cooking time. Add the small pears 30 minutes before the end of the cooking time.
To make the stuffing, remove the sausage meat from the skins and place in a mixing bowl. Add the sage and chopped pears mixing thoroughly. Take large spoonfuls of the mixture and shape into balls, place on a baking sheet and cook in the oven for around 20-25 minutes until golden and cooked through.
When the joint is cooked allow to stand for 10 minutes before carving.
Save the meat juices and pour into a small pan, add a large splash of pear cider and boil rapidly to reduce slightly.
Serve the roast pork with the stuffing balls, roast pears and pear jus.
Image courtesy of AHDB from www.lovepork.co.uk
Print View Download PDF
Browse our selection of mouth watering recipes. The Q Guild recipe section will inspire you to try something new today.
- Beef Mini Roast with Chipotle Butter
- Brisket of Beef with Brown Ale
- Sirloin Steaks with Flaming mayonnaise
- Steak Sandwich with Pickled Vegetables
- Beef Mini Roast with Mustard Crust
- Steak and Chips with Tangy Sauce
- Marinated Grilled Ranch Steak
- Citrus Spiced BBQ Beef Skewers
- Beef Carpaccio with Mustard Dressing
- Steak Sandwich with Salsa Verde
- Fillet Steaks with Stilton and Cranberries
- Roast Rib of Beef with Caramelised Shallots
- Roast Beef with All the Trimmings
- Mince and sweet potato frittata
- Pan-Fried Bone-in Sirloin Steak
- Flat Iron Steaks with Olive Tapenade
- Rib-Eye Bruschetta with Beetroot and Lemon Mayonnaise
- Club steak on the bone with blue cheese butter
- Beef Stroganoff (Slow Cooker Version)
- BBQ Steak Kebabs with Red Chicory Salad
- Lasagne
- Roast Lamb with Orange and Rosemary
- Pulled Shoulder of Lamb with Fennel,Carrot and Chilli Slaw
- Moussaka
- Lamb Kebabs Marinated in Ginger and Tamarind
- Roast Mini Lamb Joints with Red Pesto
- Balsamic Glazed Sticky Lamb Cutlets with Thyme
- Grilled Lamb Chops with Warm Cauliflower and Quinoa Salad
- Citrus and Mustard Lamb Chops
- Slow Cooker Pulled Pork Chilli Con Carne
- Roast Pork Loin With Black Pudding, Mango And Rosemary Stuffing
- Mango And Orange Pork Chops With Spicy Tails
- Sticky Chinese Ribs With Hoisin Sauce
- Piri Piri Pork Fillet With Sweet Chilli Sauce
- Cajun Pork Fillet With Sweet Potatoes
- Teriyaki Pork Steaks With Soy Sauce
- Roast Leg of Pork With Pear And Sausage Stuffing Balls
- Leftover Pulled Pork Sausage Rolls
- Pork Shoulder Steaks With Parsley, Red Chilli And Apple Butter
- Pork Fillet Medallions With Green Bean Salad
- Mini Pork And Mango Picnic Skewers
Archive
Select a Month:
Search