Roast Suckling Pig: Stuffing (Guadeloupe)

Name: Roast Suckling Pig: Stuffing (Guadeloupe)
Cuisine: Americas
Ingredients: 3 tablespoons milk; 1 teaspoon fresh, hot, red pepper, chopped; 1 head garlic, peeled and chopped; 1 teaspoon sage; 1 bay leaf, crumbled; ½ teaspoon melegueta peppercorns ground; 1 teaspoon thyme; 3 tablespoons chopped chives; Salt, freshly ground pepper; Pig’s heart, liver, kidneys, lungs, etc. washed and cleaned; ½ lb. bread crumbs; 8 fl oz. dark rum

Preparation info

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Ingredients

8 fl oz. dark rum
Pig’s heart, liver, kidneys, lungs, etc. washed and cleaned

Americas
Guadeloupe
Starter
Caribbean

Method

Rinse out the suckling pig with the rum. Reserve the rum that runs out of the animal’s body. Chop the heart and other organs, using whatever you wish, and place in a large bowl. Add the bread crumbs mixed with the milk, hot pepper, garlic, sage, bay leaf, melegueta pepper, thyme, chives and salt and pepper to taste. Pour the rum over the contents of the bowl and toss lightly with a fork to mix