Stuffed Pig’s Ears

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 4 pig’s ears, thoroughly cleaned
  • Oil for frying
  • pint (300 ml) chicken stock
  • 1 oz (25 g) butter
  • 1 oz (25 g) flour
  • Salt and pepper

For the stuffing

  • 4 oz (125 g) fresh breadcrumbs
  • 2 oz (50 g) shredded suet
  • 1 egg, beaten
  • Rind and juice of 1 lemon
  • Few sprigs fresh parsley and thyme
  • Salt and pepper


Boil the pig’s ears for about 2 hours in water. Allow to cool.

Meanwhile, make the stuffing. Mix all the ingredients together and stuff into the cooled pig’s ears. Roll the ears up and secure with string. Gently fry the stuffed ears on all sides in a little oil over a medium heat. Transfer to a saucepan and add enough chicken stock to cover. Simmer for about 1½ hours.

Melt the butter, stir in the flour and add the stock in which you poached the pig’s ears. Bring to the boil, stirring, and simmer until you have a smooth sauce. Adjust the seasoning if necessary. Serve the stuffed ears with the sauce poured over.