Stuffed Pig Trotters With Black Pudding And Chestnut

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Impress your guests with a gourmet supper; these stuffed trotters, served with steamed broccoli and buttery mash, make an irresistibly flavoursome main course for any dinner party.

Cook time: 4 hrs and 10 mins

Serves: 4

Cooking Skill: Cook Like A Pro

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

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

Serve with steamed broccoli and buttered mash.

Method

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

Serve with steamed broccoli and buttered mash.

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