Roast Sucking Pig Recipe
Ingredients
| Suckling pig | 18 Pound | |
| Oil | 1 Tablespoon | |
| Salt | To Taste | |
| Red apple | 1 Small | |
| Sausage meat | 6 Pound | |
| Apples | 2 | |
| Onions | 1 , finely chopped | |
| Dried thyme | 1 Teaspoon | |
| Dried rosemary | 1 Teaspoon | |
| Eggs | 2 | |
| Soft breadcrumbs | 3 Cup (48 tbs) |
Nutrition Facts
Serving size
Calories 2269 Calories from Fat 1511
% Daily Value*
Total Fat 168 g258.7%
Saturated Fat 64.8 g323.9%
Trans Fat 0 g
Cholesterol 671.8 mg223.9%
Sodium 1942.9 mg81%
Total Carbohydrates 15 g5.1%
Dietary Fiber 1.7 g6.8%
Sugars 4.9 g
Protein 162 g324.8%
Vitamin A 56.1% Vitamin C 66.3%
Calcium 53.5% Iron 55.2%
*Based on a 2000 Calorie diet
Directions
Place stuffing in cavity and sew up securely with white string.
Place a piece of wood or a meat skewer into the pig's mouth to keep it open.
Rub surface with oil, then salt and rub again with oil.
Place sucking pig in a large roasting pan and bake in a moderate oven for 4 hours, or until pig is cooked.
The skin may be scored in a decorative pattern, if desired, before roasting.
To serve, remove wood from pig's mouth and replace with a polished red apple.
Serve hot or cold.
To make stuffing, mix all ingredients together.
Chef
