Roast Suckling Pig Recipe
Summary
Difficulty LevelEasyHealth IndexJust Enjoy
Ingredients
1 10-lb. suckling Pig
1 Ige. onion, minced
3/4 c. butter, melted
2 18-oz. loaves bread
1 tbsp. sage
1 1/2 tsp. salt
1/8 tsp. pepper
1 sm. red apple
Cranberries
Directions
Rinse inside of prerjared pig; pat dry.
Saute onion in 112 cup butter; soak bread in 3 cups water.
Combine onion, bread, sage, salt and pepper.
Fill pig lightly with dressing; secure opening.
Tie legs in place; put piece of wood in mouth and place pig in kneeling position in roasting pan.
Sprinkle with additional salt.
Pour 1 cup hot water in pan.
Place foil over ears and tail.
Bake at 325 degrees for 3 hours and 30 minutes, basting frequently with remaining butter.
Remove foil; bake 1:or 30 minutes longer or until pig is tender.
Place pig in kneeling position on hot plat- ter.
Remove block; place apple in mouth and cran- berries in eye sockets.
Saute onion in 112 cup butter; soak bread in 3 cups water.
Combine onion, bread, sage, salt and pepper.
Fill pig lightly with dressing; secure opening.
Tie legs in place; put piece of wood in mouth and place pig in kneeling position in roasting pan.
Sprinkle with additional salt.
Pour 1 cup hot water in pan.
Place foil over ears and tail.
Bake at 325 degrees for 3 hours and 30 minutes, basting frequently with remaining butter.
Remove foil; bake 1:or 30 minutes longer or until pig is tender.
Place pig in kneeling position on hot plat- ter.
Remove block; place apple in mouth and cran- berries in eye sockets.
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