Roast Suckling Pig: Stuffing (Dominican Republic)

Name: Roast Suckling Pig: Stuffing (Dominican Republic)
Cuisine: Dominican Republic
Ingredients: Liver of suckling pig; ¾ lb. bread crumbs; 1 clove garlic, chopped; 2 medium onions, finely chopped; ½ lb. pork sausages; 1½ oz. unsalted butter; 6 tablespoons brandy; 3 tablespoons milk; Salt, freshly ground pepper; 2 tablespoons chopped parsley; 1 egg, well beaten

Preparation info

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Ingredients

1½ oz. unsalted butter
½ lb. pork sausages
2 medium

Method

Heat the butter in a frying pan and sauté the sausages until lightly browned all over. Remove from the pan, cool, slice and place in a large bowl.

In the fat remaining in the pan, sauté the onions and garlic until the onions are tender but not browned. Lift out with a slotted spoon and add to the sausages. Sauté the liver over fairly brisk heat until it is browned on both sides, but sti