Stuffed Whole Cream Patty

Name: Stuffed Whole Cream Patty
Yield: 30
Ingredients: Garlic; Pepper; Parsley; Salt; 1 kg Chestnuts without need; 1 kg Leek; 15 kg Suckling pig on 12-15 kg (get the butcher to z make it able, among other things, it must be cured for a half-day); 2 kg Potatoes; 2 kg Onion; 3 Eggs; 3 kg Fars (calf, pig, chicken and liver from the pig); 500 g Bacon

Mains

Cook time: 0 min.
Servings: 30

Ingredients for Stuffed Whole Cream Patty

		Garlic
		Pepper
		Parsley
		Salt
1	kg	Chestnuts without need
1	kg	Leek
15	kg	Suckling pig on 12-15 kg (get the butcher to z make it able, among other things, it must be cured for a half-day)
2	kg	Potatoes
2	kg	Onion
3		Eggs
3	kg	Fars (calf, pig, chicken and liver from the pig)
500	g	Bacon

Instructions for Stuffed Whole Cream Patty

To prepare the Stuffed Whole Cream Patty recipe, please follow these instructions:

Make the dad of the meat, the eggs, the pears and the onion, sliced and sliced for half an hour, bacon in cubes, chopped chestnuts, potatoes in small cubes, finely chopped parsley and garlic. Season with salt and pepper.

Fill the piglets with the dad. Sew the stomach to.
Arrange the pig in the lying position (on the stomach). Brush with a mixture of olive oil, pepper and herbs (sage, rosemary) repeatedly during the frying.

Step by low heat, 120-150 degrees for 4-5 hours, or over open fire for 5-5 1/2 hours. Be careful not to tear the thin pieces under the grill drawing.

Stuffed Whole Cream Patty

Ingredients for Stuffed Whole Cream Patty

Instructions for Stuffed Whole Cream Patty

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