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Stuffed Roast Suckling Pig

Meat.World's picture
Ingredients
  Suckling pig 12 Pound, prepared for roasting (5 Kilogram)
  Olive oil 1 Cup (16 tbs)
For sage and onion stuffing
  Chopped blanched sage leaves 7 Tablespoon
  Onions 2 Pound (5 Large Ones / 1 Kilogram)
  Beef suet 1 Pound, finely chopped
  Eggs 3 , beaten
  White bread slices 4 Cup (64 tbs), crusts removed, soaked in milk or water and squeezed (Homemade Type)
  Flour 1⁄2 Cup (8 tbs)
  Freshly ground pepper To Taste
  Salt To Taste
  Mixed spice 2 Teaspoon
  Grated nutmeg 1 Teaspoon
Directions

In a preheated 325° F. [170° C] oven, bake the onions in their skins for one hour, or until they are soft.
Cool, peel and finely chop them.
Make the stuffing by mixing the chopped onions with the suet, sage, eggs, bread and, finally, the flour.
Season to taste with salt, pepper, mixed spice and nutmeg.
Stuff the pig and sew up the opening.
Press the pig's body into shape, truss the pig, and place it in a large roasting pan.
Roast in a preheated 350° F. [180° C] oven for about two hours, basting frequently with the olive oil to ensure that the skin will be crisp and crackling.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Pork
Interest: 
Healthy
Servings: 
38

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