Stuffed Pig Trotters With Black Pudding And Chestnut
4 hours 10 minutes
Cook like a pro
- 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
Preheat the oven to 150°C, 130°C Fan, Gas Mark 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.
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.
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.
Serve with steamed broccoli and buttered mash.