Recipe: Vinegar sheep’s trotters
Recipe for sheep’s foot in vinegar here we go, they are there in our woods, until the first frosts I love going in the woods with my daughter, always a great moment of relaxation and even when we come home empty-handed , without any mutton’s trotters I find that the vinegared mutton’s trotters allows this somewhat tough mushroom to be very appreciated with a terrine and it changes pickles.
- 500 gr of sheep’s foot
- 40 cl of white vinegar with honey
- 1 tablespoon of brown sugar
- 1 teaspoon of fennel seeds
- 1 teaspoon of red berry
- 1 teaspoon of Séchouan pepper
- 1 cinnamon stick
- 2 bay leaves
- 1 stalk of tarragon
- Heat the vinegar and sugar in a saucepan.
- Simmer for 3 minutes.
- Add the bay leaf and let it infuse a little.
- Set aside on a window sill, so that the liquid cools.
- Rinse the tarragon stalk with clean water.
- Dry the aromatic herb with food paper.
- Scrub the sheep’s feet with a mushroom brush.
- Cut the base of the mushroom (unless like me, you cut them with a knife in the forest.
- Scrape the foot gently with the tip of a knife, if necessary.
- Cut the larger mutton’s trotters in half.
- Scald then dry the jar.
- Install the stalk of tarragon, so that it is over the entire height of the jar.
- Pour in the red berries and peppercorns.
- Gently place the mutton’s trotters at the bottom of the jar.
- Pour the cold vinegar over the mutton’s trotters.
- Reserve under cover for 3 to 4 weeks.
- Enjoy the sheep’s trotters, until the next harvest of the following year.
Preparation time: 25 minutes
Cooking time: 0 minutes
Number of people: 10
4 star rating: 1 review
What wine to drink with: Vinegar sheep’s foot
My favorite wine for this Alsace Pinot blanc recipe: Pinot blanc grape (klevner)
Temperature between 10 ° and 12 °
The forest Foot of a sheep Rinse the tarragon Brush the hats Boil the vinegar Remove the pins Ready foot In the jar