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PrintSTUFFED SUCKLING PIG
Serves :
10
Preparation Time :
Cooking Time :
Preparation Method :
- Mix a marinade from the lemon juice, orange juice, oil, cloves of garlic, salt, pepper and bay leaves.
- Rub the inside and the outside of the pig with the marinade and then let it stand for about 2-3 hours.
- Put the sausage meat into a bowl. Knead everything together and spice with salt, pepper and paprika powder.
- Stuff the pig and sew it up with a strong thread and put it onto a sufficiently large spit. Wrap the ears and legs in aluminium foil.
- Grill the pig for about 3-3 ½ hours. Baste it frequently with the marinade while cooking.
- Just before the end of the cooking time, loosen the feet from the spit and remove the aluminium foil.
INGREDIENTS
- 7.5 kg suckling pig, washed and dried
- 750 grams sausage meat
- 250 grams onions, peeled and diced
- 750 ml lemon juice
- 500 ml orange juice
- 250 ml Sesame oil
- 1 tablespoon finely pressed cloves of garlic
- 150 grams coarse salt
- 1 tablespoon pepper
- 6-8 bay leaves
- 2 bunches of mixed herbs, washed, dried and finely chopped
- Salt, to taste
- Paprika powder
5 comments for “Stuffed Suckling Pig”
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