Stuffed Pork Butt

Name: Stuffed Pork Butt
Cuisine: French
Ingredients: One 3- to 4-pound pork butt roast; 1 pound chicken sausage, casings removed; ½ small yellow onion, grated; 1 small shallot, grated; 24 pistachios, peeled and very coarsely chopped; ¼ cup chopped fresh chives; 3 dried apple slices, diced; 1 large egg white, lightly beaten; 4 large cloves garlic, finely slivered; Salt; Pepper from the mill; Quatre épices or other spice mixture of your choice; Quatre épices or other spice mixture of your choice; Dijon mustard; 1½ cups fresh bread crumbs; Grapeseed or olive oil as needed; Grapeseed or olive oil as needed; 1½ cups sweet or hard cider; 1½ cups sweet or hard cider; Fresh lemon juice

Preparation info

FFR—
6 to 8
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

The authentic Normandy recipe for this calls for pork sausage in the stuffing and crème fraiche in the gravy, just in case you would like to try it.

Ingredients

One 3- to 4-pound pork butt roast
1 pound chicken sausage, casings removed

Europe
France
Main course
Normandy

Method

Place the piece of pork on a cutting board, the fattiest side down. Cut 1½ inches deep into the meat lengthwise, then cut 1½ inches deep across the meat to the left at the bottom of the existing cut. Now cut 1½ inches deep across the meat to the right. Open the piece of meat flat on the board and smooth it with the flat side of a chef’s knife blade.

Mix the sausage meat, onion, shallot,