Stuffed Roast Suckling Pig

Yield: 10 to 15 servings
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 1 ( 17- to 20-pound) whole suckling pig
  • 2 teaspoons salt
  • 1/2 teaspoon rubbed sage
  • 2 pounds mild bulk pork sausage, crumbled
  • 2 large onions, chopped
  • 2 cloves garlic, minced
  • 5 cups soft bread cubes
  • 3 cups raisin bread cubes
  • 2 medium-size cooking apples, unpeeled, cored, and chopped
  • 1 cup chopped walnuts
  • 1 tablespoon salt
  • 2 teaspoons pepper
  • 1 teaspoon dried whole thyme
  • 1 teaspoon ground marjoram
  • 5 eggs, beaten
  • 3/4 cup apple cider, divided
  • 1/2 cup butter or margarine, melted
  • Fresh parsley sprigs
  • Spiced crab apples
  • 1 large apple
  • 2 red maraschino cherries

Preparation

  1. Have butcher dress pig, leaving head, tail, and feet intact. Wash pig thoroughly, and pat dry. Combine 2 teaspoons salt and sage; rub body cavity with mixture. Set aside.
  2. Combine crumbled sausage, onion, and garlic in a very large skillet; sauté until sausage is browned and onion is tender. Remove from heat, and drain well. Stir in bread cubes, chopped apple, walnuts, 1 tablespoon salt, pepper, thyme, and marjoram. Combine eggs and 1/4 cup apple cider; mix well, and add to sausage mixture.
  3. Stuff mixture lightly into body cavity of pig; sew opening together securely using heavy string. Place a small block of wood in pig's mouth to prop jaws open. Insert meat thermometer into pig, being careful not to touch fat or bone. Transfer whole pig to a large roasting pan. Combine melted butter and remaining apple cider; mix well, and set aside.
  4. Bake stuffed pig at 350° for 2 hours and 15 minutes or until meat thermometer registers 170°, basting frequently with apple cider mixture.
  5. To serve, transfer stuffing from pig to a serving dish. Transfer whole pig to a large serving platter; garnish platter with parsley sprigs and spiced crab apples. Remove wood block from pig's mouth, and insert apple between jaws. Place maraschino cherries in eye sockets. Cut off legs; carve pork along spine, cracking backbone.
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