Stuffed Pig Trotter With Black Pudding And Chestnut

cooking time
4 hours 10 minutes

cooking skill
Cook like a pro

serves
4 people

Ingredients

  • 4 Pigs Trotters
  • 50g (1 ¾oz) Carrot
  • 50g (1 ¾oz) Leek
  • 50g (1 ¾oz) Onion – roughly chopped
  • Bouquet garni
  • 100ml (3½fl oz) Red wine
  • 150ml (4¼fl oz) Chicken stock
  • Stuffing:

  • 100g (3½oz) Onion – finely chopped
  • Knob of butter
  • 150g (5½oz) Black pudding
  • 75g (2½oz) Chestnut

Method

1

Place the trotters in a large pan with vegetables (only onion roughly chopped), plus bouquet garni, wine and stock, braise at 150° C for 4 hours.

2
3

To make the stuffing – cook the finely chopped onion with butter until soft, then add broken up black pudding and chestnut, mix well and refrigerate.

4

Strain the remaining cooking liquor and reduce to the consistency of a sauce, add the chilled trotters to the sauce and gently reheat.

Serving Suggestions

Serve with steamed broccoli and buttered mash.