Step-by-step preparation of stuffed piglet: cutting, preparation of minced meat for filling, baking, serving when serving.
It is necessary
-
- Piglet - 4kg
- 100g bacon
- Pig giblets (liver
- a heart
- language)
- Buckwheat - 1 glass
- Carrots - 1pc
- Onions - 1-2 pieces
- 2 eggs
- Parsley
- dill
- pepper
- salt
- Bay leaf
Instructions
Step 1
Scald the piglet's carcass with hot water, then clean it from the bristles. Rub the carcass with bran, wash, gut, rinse the inside, wipe dry and rub with salt.
Step 2
For filling:
Rinse the liver, heart and tongue. Boil the tongue in salted water, remove the skin. Stew the heart with roots, spices and bacon, add tongue and liver. Pass the boiled offal through a meat grinder, add buckwheat cooked until half cooked, fried onions, eggs, chopped parsley and dill, salt and pepper to taste, mix. Stuff the piglet with the minced meat, sew up the incision with a thread, put it on the back side up, tuck the legs. Grease the top and sides of the pig with fat or oil and bake in a hot oven, periodically pouring water and greasing with fat so that the carcass does not burn or burst around the edges.
Step 3
Transfer the finished pig to a wide dish, spread boiled potatoes sprinkled with dill, fresh vegetables (tomatoes, cucumbers), pickles around the edges.
