Stuffed Pig Trotters With Black Pudding And Chestnut Stuffed Pig Trotters With Black Pudding And Chestnut

Stuffed Pig Trotters With Black Pudding And Chestnut

Cooking Time

cooking time
4 hours 10 minutes

Cook like a pro Skill

cooking skill
Cook like a pro

Serves

serves
4 people

Ingredients

  • 4 pigs trotters
  • 50g carrot, peeled
  • 50g leeks
  • 50g onion, peeled and roughly chopped
  • 1 bouquet garni
  • 100ml red wine
  • 150ml hot chicken stock
  • For the Stuffing:

  • Knob of butter
  • 100g onion, finely chopped
  • 150g black pudding, roughly chopped
  • 75g peeled chestnuts, chopped

Method

1

Preheat the oven to 150°C, 130°C Fan, Gas Mark 2.

2

Place the trotters in a large ovenproof pot with a lid with vegetables, bouquet garni, wine and stock. Cover and cook for 4 hours.  Chill and refrigerate until required.

3

To make the stuffing, heat the butter in a medium pan and cook the onion until soft. Add the black pudding and chestnuts. Mix well.

4

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

5

Serve with steamed broccoli and buttered mash.