Stuffed pig

Ingredients

• milk gutted pig weighing up to 2.5 kg
• pickles (cucumbers, tomatoes, sauerkraut, pickled garlic), pickled cranberries
• 0.5 l dry white wine
• 300 g turkey or chicken fillet
• For garnish:
• 50 g celery root
• 20 g gelatin
• 120 g onion
• 70 g pitted green olives
• vegetable oil - 3 tbsp.
• egg white
• 700 g pork
• 2 allspice peas
• 100 g of carrots
• a pinch of grated nutmeg
• For minced meat:

Cooking

Step 1

Finely chopped vegetables fry in vegetable oil for 3 minutes.

Step 2

Pass the pork through a meat grinder, finely chop the poultry fillet. Mix both types of meat, add vegetables, whole olives, gelatin soaked in 100 ml of water, season with spices. At the end, add the whipped protein into the foam, mix thoroughly.

Step 3

Soak the pig in water with the addition of wine for 3 hours. Dry, remove all bones (spine and ribs). Rub the inside with salt and black pepper. Fill with minced meat, completely sew up the incision.

Step 4

Wrap the pig in a linen napkin and cook on low heat for 2.5 hours in salt water with the addition of any roots and herbs. Remove from the broth, free from napkins, cool. Cut into portions and put on a dish, folded whole.

Step 5

Garnish with pickles, serve with horseradish or mustard.