Roast Suckling Pig: Stuffing (Dominican Republic)

Preparation info
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


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


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