Pig Trotters Stuffed with Pork and Apple and Parsnip Puree

Want something a little unusual? This is the recipe for you.

Ingredients


  • parsnip puree:
  • 2 parsnips
  • 100 ml milk
  • 25 ml
  • salt
  • pork stuffing:
  • 25 g butter
  • 1 apple (diced)
  • 1/2 onion (diced)
  • 1 tblsp chopped parsley
  • 1/2 tbsp dried mixed herbs
  • 1 tblsp sage
  • 65 g bread crumbs
  • 300 g sausage meat
  • 1/2 beaten egg
  • trotters:
  • 1 onion/carrot/shallot/celery stick
  • 2 cloves garlic
  • 1 bay leaf
  • 1 sprig thyme
  • 10 white pepper corns
  • 1 tsp tomato puree
  • 100 ml white wine
  • 1 l chicken stock
  • 4 boned out trotters

Method

  1. For the trotters, brown off all the vegetables until golden brown.
  2. Add the tomato puree and white wine and reduce by half.
  3. Then add trotters, herbs and stock and simmer for 2-3 hours until the trotters are soft.
  4. For the stuffing, fry onions and herbs in butter for 5 minutes without colouring.
  5. Mix all the remaining ingredients and pipe into the trotter skins.
  6. Roll in tinfoil and bake for 25 minutes and allow to cool.
  7. Slice parsnips very finely with the cores removed.
  8. Place in a small saucepan with milk, cream and salt and boil until smooth.
  9. To Serve:
  10. Slice pig’s trotters to one centimetre discs and fry in olive oil until golden brown and crispy.
  11. Serve with parsnip puree on the side.




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