Just after I started this blog, I posted about Fergus Henderson’s trotter gear – see here. Every year about this time I make a big batch of it and then freeze it in portions to use throughout the year. I made some last weekend so here is the recipe again with pictures this time. It is delicious stuff – I mainly use it to cook sausages in, but Henderson uses it in bacon pot roasts, pies and other delectable things
Trotter Gear (Henderson and Gellatly Beyond Nose to Tail London: Bloomsbury, 2007, 42): 5 or 6 free-range, happy pig’s trotters; half a bottle of Madeira or sherry, chicken stock, onions, celery, carrots, peppercorns, thyme, garlic.
Basically you make trotter gear by putting 6 pigs trotters in a large pan, cover with water and bring to the boil. Allow to boil for 5 minutes and drain. The trotters then go back into the rinsed out pot with 2 onions, 2 carrots, 2 leeks, 2 sticks of celery, a whole bulb of garlic, some thyme, handful of peppercorns, half a bottle of Madeira and enough chicken stock to cover it all. You then cook in a low oven (or on top of the stove with a lid on) for at least three hours until the trotters are falling apart. Strain the liquor and keep.
Then the slightly tricky bit, pull all the flesh, skin and fat off the trotters when they are cool enough to handle but not too cold. Add this to the liquor and you have trotter gear.