Stuffed Roast Suckling Pig
|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|
|Mixed spice||2 Teaspoon|
|Grated nutmeg||1 Teaspoon|
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.