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Foodgeek: |
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Rating: |
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Servings: |
10 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 suckling pig, 8 to 10 pounds
1/2 cup olive oil
1 lb. butter (divided)
1 cup chopped onions
1 cup chopped celery
6 pork sausages, sliced
1/2 lb. bacon, cooked, drained, and crumbled
6 cups crumbled corn bread
1 cup chopped walnuts
1 tsp. sage
1 tsp. thyme
1/2 tsp. nutmeg
6 eggs, beaten lightly
Salt
Freshly ground black pepper
1 bottle steak sauce
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Directions:
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Sponge pig with olive oil.
Melt 4 Tablespoons butter in a skillet; sauté onions and celery 10 minutes, stirring frequently. Remove from pan. Brown sausages and drain.
Mix together sautéed vegetables, sausage, bacon, corn bread, walnuts, sage, thyme, nutmeg, eggs, and salt and pepper to taste.
Stuff the pig loosely and close opening securely with skewers. (Bake surplus stuffing, if any, in a greased casserole for 45 minutes in a 350°F oven.)
Insert spit rod through opening of pig, being careful to balance properly. Place the smaller prongs in the body and bolt securely. Arrange the revolving spit over the coals and drip pan beneath.
Melt remaining butter and stir in steak sauce. Roast the pig 25 minutes per pound, or until no pink shows in center, basting frequently with sauce. Serves 8-10.
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Comments from olga
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A suckling pig tastes best when 4 to 6 weeks old. Be sure to handle the pig gently, so as not to tear the skin.
The Great International Barbecue Book
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