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!

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.

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.

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.

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.