Suckling Pig stuffed with Organs

Description

In Romanian: Purcel de lapte umplut cu maruntaie

Ingredients

• 1 suckling pig
• 3 eggs
• 2 white bread slices
• 2 tablespoons lard
• 1 onion
• 4 oz / 100 g raisins (to taste)
• chopped parsley
• salt
• pepper

Directions

1. Grind the heart, liver and spleen from the piglet, with a raw onion and the crustless bread slices (previously soaked and squeezed).
2. Beat three eggs in a bowl, mix with the ground meat, adding salt and pepper, chopped parsley, the Raisins (to taste) and a finely chopped lard fried onion.
3. Fill the piglet with this filling, sew it and place in the oven.
4. Instead raisins, you can add 2 - 3 tablespoons rice boiled in salt water, then rinsed in cold water and mixed with a tablespoon of butter and a little pepper.