Piggy Trotters

Pig's Trotters are coming back to our dinner tables its been noted. In this current gloomy fiscal climate people are shunning steaks and beef joints for cheaper meaty joints, and the pig is again for the chop. (Sorry Miss Piggy but needs must, im sure Kermit would understand).
The trouble is folk are not really sure how to cook these knuckly delights, and even less certain about what to eat them with. Do they go with chips? Salad? Or how about bunging them in a broth? Well fear not fellow mosher! I just so happen to have a little recipe for ya.


Stuff you'll need:

2 Pig's Trotters (but of course).

4 Large Spuds (potatoes).

1 Large cooking apple

1 Broccoli head.

1 Pint of cider (slurp!)

1 Pint of red wine (double slurp!)

1 Pint of beef stock

1 Teaspoon of Dijon mustard

1 Dessertspoon of sugar

100g Butter

50ml Double cream

Sage leaves


Can feel it righ down to my knucklebones!

How to mix it all up:

First brown off Piggy's trotters in a pan.
Then chuck in the booze (cider & wine), the beef stock & sage leaves.
Bring to the boil then simmer for around three hours. Keep checking on it, it might be ready in two and a half hours. Remove the trotters and reserve the stock.
Peel the spuds (potatoes), chop into half inch cubes. Put them in water. Now peel the apple and get choppy with it before cooking in a pan with a little water. Smear the sugar and Dijon mustard over the trotters and boil the spuds for 20 minutes.

Pour yourself a large alcoholic drink in anticipation of this culinary dream.

Preheat oven at 180c/Gas Mark 4 before oven roasting trotters for 15~20minutes. Bring stock back on to boil then reduce and heat broccoli in water for four minutes. Potch (Welsh slang for 'mash') the spuds with the butter, cream and apple.

Now serve and prepare to be amazed.

Music to eat to ~ Helloween, Alice Cooper, Paradise Lost, Celtic Frost.