Sage Brawn

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • ½ pig’s head, unsalted
  • 2 pig’s trotters
  • 10 sage leaves
  • Salt and pepper


    Clean the head and trotters carefully. Cover them with water and add the chopped sage leaves and seasoning. Boil gently for four hours, until the meat leaves the bones. When cool enough to handle, take out all the bones, and chop up the meat. Mix the meat and the cooking liquid and pour into pudding basins to set. Seasoning should be adjusted before the mixture is poured into basins, and a pinch of nutmeg added is delicious.