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!
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.
The idea behind this recipe came from a Hungarian magazine I was flipping through.
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!
- Chorizo and Leek Pasta: Super quick and simple.
- Creamed Leeks: A great side to fish.
- Cock a Leekie Soup: A really tasty old British recipe with one of the finest names in food.
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.
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 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.
- Small (15cm or 6″) saucepan.
- Mini blender or stick blender.
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
- Mix together the minced pork, pine nuts, thyme, and salt in a bowl.
- Roughly crush the black pepper and fennel seeds in a spice grinder or pestle and mortar, and then add them to the pork.
- Peel the shallot and then dice it as finely as you can and add it to the sausage mix.
- 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.
- Separate your pork mix into 4 portions.
- 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!
- Repeat with the remaining ingredients and then place on a baking tray lined with baking parchment. Ensure the seam is at the bottom.
- Drizzle over the olive oil and then place the tray in the oven and cook at 200°C or 400°F for 20 minutes.
- Whilst this is cooking place the butter for the sauce into a small (15cm or 6") saucepan and melt over a medium-high heat.
- Peel the pear, then core and chop into 1cm chunks and add it to the butte, then cook for 5 minutes stirring regularly.
- Turn up the heat to high and pour in the cider, and reduce by half.
- 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:
- Spray the basket of the air fryer with oil.
- 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.
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.