Blood Sausage-Stuffed Trotters
Pig's Trotters, Pork Blood Sausage, Shaved Porcini Mushrooms
Chef Evan Leichtling of Off Alley | Seattle, WA
Adapted by StarChefs | October 2025 | Photo: Will Blunt
INGREDIENTS
Brined Pork:
Yield: 4 terrines
500 grams pig’s forefeet or pig’s head, deboned
Kosher salt
Onions
Celery
Leeks
Parsley stems
Bay leaf
Blood Sausage Terrine:
Yield: 5.6 kilograms
730 grams pig’s skin, cut into chunks
1.4 kilograms diced onions
1 tablespoon lard
4 sprigs thyme
10 bay leaves
500 grams bomba rice
300 grams diced pork fat
2 liters pork blood
Sweet paprika
Kosher salt
Blood Sausage-Stuffed Trotters:
Yield: 4 stuffed trotters
4 pig’s forefeet, deboned
Kosher salt
1 tablespoon butter
Chicken stock
To Assemble and Serve:
Yield: 1 serving
Shaved porcini mushrooms
METHOD
For the Brined Pork:
Place pork in a nonreactive container. Cover with enough salted water to submerge. Cover and refrigerate 5 days. The next day, strain and discard brine. Transfer pork to a pot over medium-high heat. Add all remaining ingredients and cover with enough water to submerge. Cook until pork is fork tender. Strain and pick meat, discarding any glands and bones. Set aside.
For the Blood Sausage Terrine:
Heat the water bath of an immersion circulator to 325°F. Bring a large pot of salted water to a boil. Add pig skins and cook 45 minutes, or until tender. Strain, dice, and set aside. In a pan over medium-low heat, add onions, lard, thyme, and bay leaves. Sauté 15 minutes. Using a slotted spoon, remove and discard thyme and bay leaves. Strain mixture, reserving cooking liquid. Transfer onion solids to a mixing bowl and set aside. Return onion cooking liquid to pan and add rice and enough water to fully submerge. Let simmer until rice is 90-percent cooked through, stirring occasionally. Strain, discarding cooking liquid. Add cooked rice to bowl with onion mixture. Fold in pork fat, reserved pork skin, pork blood, and 500 grams picked Brined Pork. Generously season with paprika and salt. Transfer mixture to plastic wrap-lined terrine molds. Cook sous vide 90 minutes, or until internal temperature of terrines reach 158°F. Cover and refrigerate overnight.
For the Blood Sausage-Stuffed Trotters:
Heat oven to 400°F. Place pig’s feet in a nonreactive container. Cover with enough salted water to submerge. Cover and refrigerate overnight. The next day, strain and set aside. In a cast iron pan over medium heat, melt butter until foaming. Add brined pig’s feet, skin side down. Roast in oven 30 minutes, or until pork is warmed through. Let cool, then stuff with enough Blood Sausage Terrine to fill cavities. Tightly wrap in plastic wrap to create as much structure as possible. Transfer to a braising pan. Cover with enough chicken stock to submerge. Braise 3 hours, or until pork is fork tender, but not falling apart. Strain, reserving braising liquid and stuffed trotters separately.
To Assemble and Sere:
Place reserved Blood Sausage-Stuffed Trotters braising liquid in a pot over medium heat. Cook until thickened to desired consistency. Remove from heat. Unwrap Blood Sausage-Stuffed Trotters from plastic wrap and place in thickened braising liquid. Cover and refrigerate overnight. The next day, return mixture to medium-low heat and cook until warmed through. Spoon sauce onto a serving plate. Top with 1 Blood Sausage-Stuffed Trotters followed by additional sauce and shaved mushrooms.
