This is a traditional Irish recipe for grilled pigs' trotters that are served with a creamy horseradish sauce.
Get plain pig's trotters from your butcher and then brine them for 24hours.
Once they've been brined long enough, bandage them with severalstrips of cheesecloth, or tie them several times around the short way withstring, since they will try with all their might to fall apart into manypieces while cooking.
Put into a pot with the vegetables, and cover withwater and the vinegar.
Simmer gently for 6 or 7 hours.
Allow to cool inthe liquid.
To serve, split the trotter in two the long way and roll inmelted butter and dried breadcrumbs mixed with a pinch of allspice.
Heatslowly under a broiler, or in the oven at 350 F, until hot and crisp onthe outside.
Serve with mustard and horseradish for those who like suchthings.
and LOTS of wet wipes and paper towels.
Basic brine for trotters:.
12 1/2 cups water:3/4 lb sea salt:3/4 lb brown sugar:2 oz saltpeter(optional):1 t juniper berries:small piece ungrated nutmeg:1 bayleaf:3 sprigs thyme:1 t black peppercorns:4 cloves.
Put allingredients in a pan, bring to boiling point, skim and remove from theheat.
Let cool.
Add trotters, weight down with a very clean stone orother nonreactive weight, and leave for 24 hours.
(The spices are alsooptional if you're in too much of a hurry.
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