Roast Stuffed Suckling Pig


In many northern European countries, roast pig is a traditional Christmas entree. This may be a tradition traced to the ancient Roman holiday of Saturnalia which falls before Christmas at the Winter Solstice. Although this has been replaced with turkey (via the New World) in many European cultures, some still celebrate Christmas with pork. From Lithuania then...

  • 1 suckling pig (8-10 lbs)
  • 5 apples
  • 2 large onions
  • 1 quart bread crumbs
  • 4 tbsp melted butter
  • 4 tbsp chopped parsley
  • salt
  • pepper
  • sage or ginger

Wash the pig inside and out with a weak solution of baking soda, paying special attention to the head openings and mouth. Pour water off and lay the pig in salt water for about 15 minutes. Dry thoroughly.

Rub the inside of the pig well with salt. If desired, pepper and sifted sage or ginger may also be rubbed on the inside of the pig.

Mix bread crumbs with peeled and finely chopped apples, onions, chopped parsley and melted butter. Add salt and pepper to taste and enough milk to moisten the mixture. Stuff the pig with this mixture.

Sew openings of pig together. Cover the legs and ears with oiled paper and tie the legs back. Put a corn cob into the pig's mouth to keep the jaws open.

Place the pig into a roasting pan in very hot oven until brown; then reduce heat to moderate until done. Baste frequently with plenty of fat. Do not allow any water or steam to form as it is likely to burst the skin and spoil the meat.

Put the peeled potatoes in the roasting pan around the pig about 3/4 of an hour before pig is done. The time required for cooking the pig is about 10 to 12 minutes per pound.

When done, insert a red apple into the mouth of the pig and place the pig on a larger platter on a bed of sauerkraut. Surround the pig with potatoes and some baked apples.

Also see Above the Ground Pit Barbecue


Based on a recipe from Foreign Festival Customs by Marian Schibsby & Henry Cohrsen. American Council for Nationalities Service, 1974.


"Christmas: The Global Celebration" Recipes

Anoush Abour (Armenian Sweet Soup)
Roast Stuffed Suckling Pig
English Mincemeat Pies
Brandy Butter
Christmas Plum Pudding

Holiday Recipe Guide


This Archived Page created between 1994 and 2001. Modified August 2007

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home