Roasted Piglet


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

For garnish:

50 g celery root

20 g gelatine

120 g onions

70 g pitted green olives

vegetable oil – 3 tbsp

egg white

700 g pork

2 peppercorns

100 g carrots

a pinch of grated nutmeg

for minced meat:

Step by step recipe

Step 1

Fry the finely chopped vegetables in the vegetable oil for 3 minutes.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Garnish with pickles and serve with horseradish or mustard.

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