gutted suckling piglet weighing up to 2.5 kg
pickles (cucumbers, tomatoes, sauerkraut, pickled garlic), mossy cranberries
0,5 l of white dry wine
300g turkey or chicken filet
50 g celery root
20 g gelatine
120 g onions
70 g pitted green olives
vegetable oil – 3 tbsp
700 g pork
100 g carrots
a pinch of grated nutmeg
for minced meat:
Step by step recipe
Fry the finely chopped vegetables in the vegetable oil for 3 minutes.
mince the pork through a meat grinder, finely chop the poultry fillets. Mix the two meats, add the vegetables, whole olives, gelatine soaked in 100 ml water, season. Finally add the egg white, beaten into a cream and mix well.
Soak the piglet in water and wine for 3 hours. Dry, remove any bones (backbone and ribs). Rub the inside with salt and black pepper. Fill with minced meat and sew up the seam completely.
Wrap the piglet in a cloth and simmer over a low heat for 2.5 hours in salted water with any roots and herbs. Remove from the broth, remove from the cloth, cool. Slice into portions and arrange in a dish, folded as a whole.
Garnish with pickles and serve with horseradish or mustard.