Total Calories: 267
Scrub the pig’s feet thoroughly. Put them in a heavy saucepan and add onion, garlic, celery, 4 tablespoons parsley, thyme, sage, bay leaf, and 1 teaspoon salt plus enough water to cover. Bring to a boil. Reduce heat, cover pan and simmer for 2 hours or until pig’s feet are tender. Drain and discard stock. Cool the pig’s feet.
To devil the pig’s feet, roll them in flour and dip into an egg mixed with wine, A-1® sauce, Tabasco® sauce, remaining 1/2 teaspoon salt, and pepper to taste. Dip into bread crumbs seasoned with mustard and remaining 2 tablespoons parsley. Sauté in butter for 10 minutes or until golden brown. Serve with cold applesauce, preferably chunky.
Author’s note: I would use a French mustard rather than a domestic mustard. I would serve with warm applesauce, mixed with just a little bit of cinnamon.
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