Ingredients

  • parsnip puree:
  • 2 parsnips
  • 100 ml milk
  • 25 ml
  • salt
  • pork stuffing:
  • 1 apple (diced)
  • 25 g butter
  • 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 sprig thyme
  • 1 bay leaf
  • 10 white pepper corns
  • 1 tsp tomato puree
  • 100 ml white wine
  • 1 l chicken stock
  • 4 boned out trotters

Method

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