Prosiak Faszerowany (Stuffed Sucking Pig)

This is the great Easter dish in Poland, and Easter is not Easter without stuffed sucking pig. The sucking pig should not be over 6 weeks old. It is stuffed with the following uncooked ingredients :

• 2 goose livers
• 1/2 lb. of truffles or mushrooms
• 2 onions
• a few tablespoons of meat glaze
• 2 raw eggs
• parsley
• dill
• marjoram
• tarragon
• 3/4 cup of butter
• salt
• pepper

1. The ingredients should be chopped, and the butter and meat glaze melted.
2. Mix all in a bowl, stuff the pig and sew it up.
3. Roast for 1 to 1 1/2 hours, or till well done, basting frequently.
4. When ready, serve with a puree of potatoes mixed with cream, and serve the strained basting as sauce.

Have a nice cooking with Polish recipes
Polish Cooking Recipes

This is the great Easter dish in Poland, and Easter is not Easter without stuffed sucking pig. The sucking pig should not be over 6 weeks old. It is stuffed with the following uncooked ingredients :

• 2 goose livers
• 1/2 lb. of truffles or mushrooms
• 2 onions
• a few tablespoons of meat glaze
• 2 raw eggs
• parsley
• dill
• marjoram
• tarragon
• 3/4 cup of butter
• salt
• pepper

1. The ingredients should be chopped, and the butter and meat glaze melted.
2. Mix all in a bowl, stuff the pig and sew it up.
3. Roast for 1 to 1 1/2 hours, or till well done, basting frequently.
4. When ready, serve with a puree of potatoes mixed with cream, and serve the strained basting as sauce.

Have a nice cooking with Polish recipes
Polish Cooking Recipes