Trotter Gear part two

trottersJust 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.

trotter vegetables

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.

Trotter stock

Trotter stock

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.

trotter meat

4 responses to “Trotter Gear part two

  1. I’m afraid to say that I’ve never come to terms with trotters, although I’ve used one or two of them when making brawn, to help it set. I think it’s the texture. I used to give them to my Brazilian neighbour, along with the tail(s), who LOVES them! Even when making brawn, I discard most of the skin and fatty tissue. I guess I’m a wimp!!

    • They are really good in trotter gear. You can then use tubs of the TG in a gravy for sausages or as juice in a pie – lovely and not so trotter-y. Mmmm brawn – I had to borrow a big pot from the pub last time I made it, but now I have my own huge one thanks to the lovely Bob and Eileen. Again I had to tell James it was country terrine! I have tried tails (at St John’s bread and wine), but didn’t like them – too crunchy and not in a good way. Also tried to make a salad with pigs’ ears, bu the texture wasn’t brilliant. Currently the dog gets these bits, but I may persevere with different recipes!

  2. Pingback: Crubeens – aka trotters | smallholding dreams·

  3. Pingback: No more pigs | smallholding dreams·

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