Stuffed Pig Trotter With Black Pudding And Chestnut

Cooking time:

Serves:4 people

Rating: 11 votes, average: 3.64 out of 511 votes, average: 3.64 out of 511 votes, average: 3.64 out of 511 votes, average: 3.64 out of 511 votes, average: 3.64 out of 5


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

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.

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.

Once trotters are cooked allow to cool, then gently remove and debone. Keep the remaining liquor. Fill trotters with the black pudding stuffing, roll up with lightly oiled foil and refrigerate to set.

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

Serving Suggestion

Serve with steamed broccoli and buttered mash.

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