Skip to Content

Skinless Sausages Wrapped with Leeks

Skinless sausages wrapped in leek leaves and baked until perfectly charred and cooked to perfection served with a cider and pear sauce.

The stuffed leeks take just 20 minutes to roast in the oven and can also be cooked in an air fryer, giving you plenty of time to make the sauce!

Homemade skinless sausages wrapped in charred leeks with pear and cider sauce.

Pork Stuffed Leeks With Cider and Pear Sauce.

I have no idea whether these are really leeks stuffed with minced pork or skinless sausages wrapped in leeks.

But I do know that they are as tasty as a very tasty thing with an extra drizzle of tasty!

In many ways, it tastes like a leek and fennel sausage, but without all of the sausage-making hassle.

Now I have no problem with making sausages, you can check out my recipe and technique. But this is meant to be a quick meal that tastes great with ingredients that are often lying around.

It is paired with a pear and cider sauce, pork always works so well with fruit and this sauce is an homage to that.

It is a match made in heaven, I already have pork chops with pears and cider sauce and will often serve my roasted pears with blue cheese pork too.

The idea behind this recipe came from a Hungarian magazine I was flipping through.

Close up overhead skinless sausages wrapped in charred leeks with pear and cider sauce.

Frequently Asked Questions

What can I do with the leftover leeks?

This recipe only uses the outer few layers of leeks so you will have some left over. I do have plenty of recipes that will help you use them up!

What coder should I use?

You can use any dry cider, I would personally try to avoid using either medium or sweet cider.

If you are reading this in the US then you want a hard cider, cider for most of the world means booze!

Do I have to use the pine nuts?

They are expensive so I understand the question! You can replace them with sunflower seeds for a similar textural effect with a slightly different flavour.

Can I use leaner pork?

Not really, well as far as I am concerned anyway! You need the fat to prevent the sausage mix from drying out.

Skinless sausage meat stuffed leeks with pear and cider sauce.

Serving Suggestions

These roasted leek-wrapped skinless sausages are superb with a whole host of side dishes.

If you are cooking them in the oven then something roasted makes perfect sense.

I would choose something like these Parmentier potatoes, miso roasted Brussels sprouts, roasted savoy cabbage or even some roasted onions to play with the oniony nature of leeks.

If you are cooking them in an air fryer and don’t want to fire up the oven, then a stovetop side like some braised cavolo nero or glazed Chatenay carrots make much more sense.

Other interesting dishes that work well include the classic petit pois a la Francaise or my samphire salad if you wanted something a little lighter.

Overhead skinless sausages wrapped in charred leeks with pear and cider sauce.

Equipment Used

I only recommend specific brands of equipment if I think that they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe!

  • Oven or air fryer.
  • Sharp kitchen knife.
  • Chopping board.
  • Mixing bowl.
  • Baking tray.
  • Baking parchment.
  • Spice grinder or pestle and mortar.
  • Stovetop.
  • Small (15cm or 6″) saucepan.
  • Mini blender or stick blender.
Baked skinless pork sausages wrapped in charred leeks with cider sauce.
Yield: 2 Servings

Leek Wrapped Skinless Sausages Recipe

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Homemade skinless sausage meat stuffed inside of leek leaves before being roasted until perfectly charred served with a delicious and easy pear and cider sauce.


  • 1 Leek (Outer Leaves Only)
  • 350g (12oz) Minced Pork 15% Fat
  • 25g (3 Tbsp) Pine Nuts
  • 1 (35g) Shallot
  • ½ Tsp Salt
  • 8 Black Peppercorns
  • 1 Tsp Fennel Seeds
  • 1 Tsp Dried Thyme
  • 1 Tbsp Olive Oil

For the Cider Sauce:

  • 50g (3 Tbsp + 1 Tsp) Butter
  • 1 Pear
  • 175ml (¾ Cup) Dry Cider
  • Salt, To taste


  1. Mix together the minced pork, pine nuts, thyme, and salt in a bowl.
  2. Roughly crush the black pepper and fennel seeds in a spice grinder or pestle and mortar, and then add them to the pork.
  3. Peel the shallot and then dice it as finely as you can and add it to the sausage mix.
  4. Cut the leek into 12-15cm (5-6") lengths and cut them lengthways to the centre of the leek and then separate them into individual leaves of leek, you will need 8 of these.
  5. Separate your pork mix into 4 portions.
  6. Now take 2 pieces of leek and lay them next to each other., add in a portion of the pork, spread out like a sausage and then roll up!
  7. Repeat with the remaining ingredients and then place on a baking tray lined with baking parchment. Ensure the seam is at the bottom.
  8. Drizzle over the olive oil and then place the tray in the oven and cook at 200°C or 400°F for 20 minutes.
  9. Whilst this is cooking place the butter for the sauce into a small (15cm or 6") saucepan and melt over a medium-high heat.
  10. Peel the pear, then core and chop into 1cm chunks and add it to the butte, then cook for 5 minutes stirring regularly.
  11. Turn up the heat to high and pour in the cider, and reduce by half.
  12. Blend the pear with either a stick blender or a mini blender and season with the salt to taste before serving over the stuffed leeks.

To Cook in an Air Fryer:

  1. Spray the basket of the air fryer with oil.
  2. Add the leeks making sure that the seal is at the bottom, spray them with oil and cook for 12-15 minutes at 180°C or 350°F.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 902Total Fat: 61gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 32gCholesterol: 208mgSodium: 858mgCarbohydrates: 35gFiber: 7gSugar: 17gProtein: 51g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Gina Strauch

Saturday 11th of February 2023

This is the first recipe from this site that was not a complete 100% success for me. The pork sausage and pear sauce were great, but I could not for the life of me figure out how to lay two leek pieces next to each other and roll it up and have only one seam to be on the down side. I wound up using just one leek piece per packet, so they were skinnier, which was fine, but the leek wrapper ended up fairly tough. I’ve cooked a lot of leeks in my day, so it’s not an unfamiliar vegetable. I will try this again though, since the flavors were nice, as was the presentation. I served it with oven browned cauliflower gnocchi with gorgonzola sauce, and roasted tender stem broccoli.

Gina Strauch

Wednesday 15th of February 2023

@Brian Jones, thank you. Cooking is such a learning experience.

I has some leftover sausage mix, so made it into a patty and had that, with the leftover leek, cooked with butter and nutmeg, topped with leftover pear sauce and served with scrambled eggs for breakfast the next morning. Tasty, festive, and very quick, since the sausage and sauce were already made and the leek already washed. So although dinner was not completely successful, breakfast was much nicer than usual.


Brian Jones

Tuesday 14th of February 2023

Hey Gina...

I'm so sorry, I'll revisit this recipe and take a look at my methodology and rewrite it to try and get it tighter.

It will take me a while though as I am preparing to go away for a few weeks.

Sorry again.



Thursday 15th of November 2018

I've never seen or heard about stuffed leeks before -- or using them as a "wrapper." Brilliant and so unique. The flavors you combined in the stuffing sound so delicious. I definitely want to give it a go. And interesting about ciders . . . yes, here in the states, if there's alcohol we it's always card "hard" apple cider. Cheers!

Brian Jones

Friday 16th of November 2018

Thanks Valentina :)

Sara | Belly Rumbles

Thursday 15th of November 2018

Is it wrong to be a little in love with a recipe you haven't tried yet??? I love leeks, but I have never seen them stuffed before. I am so excited to try this recipe.

Brian Jones

Friday 16th of November 2018

Not in the slightest :D Enjoy and have fun.

Becca @ Amuse Your Bouche

Thursday 15th of November 2018

Amazing!! I've never seen stuffed leeks before. I might try something like this, such a fun idea!

Brian Jones

Friday 16th of November 2018

Thanks Becca, it is a fun idea that works really well and is wonderfully versatile.

Jacqueline Debono

Thursday 15th of November 2018

This recipe is genius! I love leeks and can imagine how good this tastes! Love the sound of your pear and cider sauce too! Going to pin for later!

Brian Jones

Thursday 15th of November 2018

Thank you Jacqueline, the taste is superb, I hope you enjoy it as much as we do!

Skip to Recipe