Prep 30 mins
Cook 0 mins
A suckling pig tastes best when 4 to 6 weeks old. Be sure to handle the pig gently, so as not to tear the skin.
- 1 (8 -10 lb) suckling pig
- 1⁄2 cup olive oil
- 1 lb butter (divided)
- 1 cup chopped onion
- 1 cup chopped celery
- 6 links pork sausage, sliced
- 1⁄2 lb bacon, cooked, drained, and crumbled
- 6 cups crumbled cornbread
- 1 cup chopped walnuts
- 1 teaspoon sage
- 1 teaspoon thyme
- 1⁄2 teaspoon nutmeg
- 6 eggs, beaten lightly
- fresh ground black pepper
- 1 (400 ml) bottle steak sauce
- Sponge pig with olive oil.
- Melt 4 Tablespoons butter in a skillet; sauté onions and celery 10 minutes, stirring frequently. Remove from pan. Brown sausages and drain.
- Mix together sautéed vegetables, sausage, bacon, corn bread, walnuts, sage, thyme, nutmeg, eggs, and salt and pepper to taste.
- Stuff the pig loosely and close opening securely with skewers. (Bake surplus stuffing, if any, in a greased casserole for 45 minutes in a 350°F oven.).
- Insert spit rod through opening of pig, being careful to balance properly. Place the smaller prongs in the body and bolt securely. Arrange the revolving spit over the coals and drip pan beneath.
- Melt remaining butter and stir in steak sauce. Roast the pig 25 minutes per pound, or until no pink shows in center, basting frequently with sauce. Serves 8-10.
- The Great International Barbecue Book.