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Meat, Northern, Eastern and Western France

Sainte-Menehould pig’s trotters with mashed potatoes

Sainte-Menehould pig's trotters are pig's trotters coated in mustard and breadcrumbs, then grilled, served with mashed potatoes. This recipe for 4 serves in 55 minutes, it's easy to make and costs about €3.00 per person. The key to success is a generous layer of mustard and breadcrumbs pressed on firmly, so you get a golden crisp crust around tender meat.

Breaded and grilled pig's trotters, meltingly tender inside and crisp outside, served with mashed potatoes and a mustard sauce.

Sainte-Menehould pig’s trotters with mashed potatoes
Total time
55 min
Difficulty
Easy
Cost per person
€3.00
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

This dish pairs two textures that work off each other, a crisp mustard crust fresh from the broiler and trotter meat that practically melts, since it's already been cooked low and slow long before it reaches your plate. Parsley and cream soften the sharpness of the mustard in the sauce, while the mash brings a soft, comforting base that balances the crunch of the crust.

This is a winter dish, the kind you make on a lazy Sunday or on a cold weeknight when you want something warming without much effort. It suits people who enjoy traditional cooking and cuts of meat you don't see much anymore, but it's probably not for kids, who can find pig's trotters and their texture a bit much.

The ingredients

4 people

Butcher

  • Cooked pig's trotters 4

Pantry

  • Mustardoften in the pantry 3 tbsp
  • Breadcrumbsoften in the pantry 100 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 60 g
  • Milk 15 cl
  • Thick heavy cream 10 cl

Fruits and vegetables

  • Potatoes 1 kg
  • Parsley 3 sprigs

Allergens Gluten, Lactose, Mustard

The step by step recipe

  1. Cook the peeled potatoes in salted water. 25 min

    Save a bit of the cooking water to adjust the mash later.

  2. Coat the trotters generously with mustard, then roll them in breadcrumbs.

    Press the breadcrumbs on firmly with your hands so they stick.

  3. Drizzle with melted butter and broil in the oven, turning occasionally. 15 min

    Flip them halfway through for an even golden crust on all sides.

  4. Mash the potatoes with the hot milk and 30 g of butter.

    Use hot milk, it keeps the mash smooth.

  5. Make the sauce by mixing the cream, the remaining mustard, and the parsley, then serve alongside the trotters.

    Warm the sauce gently, never let it boil.

Our tips to get it right

  • Pick trotters that are already cooked and split in half, they're easier to coat and cook faster under the broiler.
  • Position the oven rack in the middle, too close to the heat and the breadcrumbs burn before the inside warms through.
  • Serve the sauce on the side in a small bowl, so everyone can add as much mustard kick as they like.

The variations

  • Swap the regular breadcrumbs for panko for an even crunchier crust.
  • For a meat free version, bread and grill thick slices of celery root with the same mustard and breadcrumbs.
  • To save time, skip the broiler and pan fry the breaded trotters in a little butter, 5 minutes per side.

What to serve it with

  • A sharply dressed green salad
  • A glass of dry white wine
  • Pickles for some acidity

Storage

Keep leftovers for 2 days in the fridge in a sealed container. Reheat the trotters in the oven to bring back the crunch, and warm the mash in a saucepan with a splash of milk. This dish doesn't freeze well because the breading loses its texture.

Questions about this dish

Can I use raw pig's trotters for this recipe?

No, this recipe calls for trotters that are already cooked and ready to bread. Raw trotters need several hours of cooking beforehand, which would completely change the prep time.

What kind of mustard works best for breading the trotters?

A classic Dijon mustard works great and gives the dish its traditional kick. Whole grain mustard adds a bit more texture to the crust if you prefer that.

Can I bread the trotters ahead of time?

Yes, you can bread them several hours ahead and keep them covered in the fridge. All that's left to do is broil them right before serving.

Why does the mash need hot milk?

Hot milk blends more smoothly into the mashed potatoes and keeps the mash from turning gluey. It's a small detail that really changes the final texture.

How long does it take to make Sainte-Menehould pig's trotters with mashed potatoes?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Sainte-Menehould pig's trotters with mashed potatoes?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Sainte-Menehould pig's trotters with mashed potatoes cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, mustard. Always check the labels of the products you buy.

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