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Raisin Stuffing For Suckling Pig

Meat.World's picture
Ingredients
  Raisins 1 Cup (16 tbs), soaked in warm water for 10 or 15 minutes and drained
  Salt pork 1⁄4 Pound, with the rind removed, cut into pieces
  Onion 1 Large, chopped
  Carrot 1 , chopped
  Ribs 2 , chopped
  Celeriac 1⁄2 , chopped
  Parsley root 1⁄2 , chopped
  Parsnip 1 , chopped
  Parsley 2 Tablespoon, chopped
  Salt To Taste
  Water 1⁄2 Cup (8 tbs)
  Butter 4 Tablespoon
  Eggs 3 (The Yolks Separated From The Whites, The Yolks Lightly Beaten, The Whites Stiffly Beaten)
  Breadcrumbs 1⁄4 Cup (4 tbs)
  Pepper To Taste
  Grated nutmeg 1 Teaspoon
  Sugar 1⁄2 Teaspoon
Directions

Place the prepared vegetables and parsley with the pig giblets and salt pork in a pan.
Season with a little salt, add the water and half of the butter, bring to a simmer and cover tightly.
Remove the liver after about 15 minutes and reserve it; the other meats will take about 15 minutes longer.
When done, put everything including the liver through the fine blade of a food grinder together with the roll or bread.
Melt the remaining butter, combine with the egg yolks, and add the bread crumbs, pepper, nutmeg, sugar and raisins.
Combine with the meat mixture and mix thoroughly.
Finally fold in the beaten egg whites and mix lightly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Main Dish
Method: 
Grinding
Ingredient: 
Pork
Interest: 
Healthy

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