Suckling Pig with Sausage Roll

Roast Suckling Pig with a Hot Sausage Roll, Beer-soaked Prunes and Bay Leaf Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

By James Mackenzie

Published 2011

  • About

It’s essential that you create really crispy crackling on your roast or you’ll have very disappointed diners. Everybody loves to judge roast pork by its crackling, so if it isn’t as crispy as you’d like, turn up your oven really hot and cook until it’s crunchy. For your rolls, use the best quality sausage meat with a high fat content which will keep them really moist. If you can’t buy suckling pig, you can use the same garnish with a regular roast loin of pork.