Stuffed Pig’s Trotters with Morels

Pierre Koffmann

Pierre Koffmann

27th November 2019
Pierre Koffmann

Stuffed Pig’s Trotters with Morels

360 min

I concocted this at La Tante Claire United in 1977.

This recipe is extracted from Signature Dishes that Matter, A celebration of the iconic restaurant dishes that defined the course of culinary history.

Follow this link for a chance to win a copy:


  • 4 pig's trotters (feet) 100 g carrots, diced 100 g onions, diced 150 ml dry white wine 1 tablespoon port 150 ml veal stock (broth) 225 g veal sweetbreads, blanched and chopped 75 g butter, plus a knob (pat) for the sauce
  • 20 dried morels, soaked until soft, and drained 1 small onion, finely chopped 1 chicken breast, skinned and diced 1 egg white 200 ml double (heavy) cream salt and freshly ground pepper knob (pat) of butter, to serve


Preheat the oven to 160oC/Gas 3. Place the trotters (feet) in a casserole with the diced carrots and onions, the wine, port and veal stock. Cover and braise in the oven for 3 hours.
Meanwhile, fry the sweetbreads in the butter for 5 minutes, add the morels and chopped onion and cook for another 5 minutes. Leave to cool.
Purée the chicken breast with the egg white and cream, and season with salt and pepper. Mix with the sweetbread mixture to make the stuffing.
Take the trotters out of the casserole and strain the cooking stock, keeping the stock but discarding the vegetables. Open the trotters out flat and lay each one on a piece of foil. Leave to cool.
Fill the cooled trotters with the chicken stuffing and roll tightly in foil. Chill in the fridge for at least 2 hours.
Preheat the oven to 220oC/Gas 7 or prepare a steamer, and when the water is simmering, steam the foil-wrapped trotters until heated through. Alternatively, put the trotters in a casserole, cover and heat in the oven for 15 minutes.
Put the trotters on a serving dish and remove the foil. Pour the reserved stock into the casserole and reduce by half. Whisk in a knob (pat) of butter, pour the sauce over the trotters and serve very hot.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.