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Les Oreilles De Cochon (pigs ears) Recipe

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Ingredients
  • for pastry dough
  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Salt
  • 1/2 stick butter (1/4 cup stick)
  • 2 Eggs, beaten
  • 1 teaspoon vinegar
  • For syrup
  • 1 1/2 cups cane syrup
  • 1/2 cup sugar
  • pinch of salt
  • (optional Praline sauce)
  • 1 cup dark corn syrup
  • 3 teaspoons brown sugar
  • 3 tablespoons water
  • 1/2 cup chopped pecans
  • 1/4 teaspoon vanilla
Directions
1.) Make dough in small balls and roll out very thin, fry in hot fat (375F) til golden, bend one end and while hot pour 1 T syrup over each

2.) To make syrup, mix ingredients and cook to soft crack stage (275'F)

3.) To make optional Praline sauce, combine dark corn syrup, brown sugar, & water and bring to a boil, boil for one minute, remove from heat and add 1/2 c pecans and vanilla, stir well and drizzle over the Pig Ears

Serve while both are warm.

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Les Oreilles De Cochon (pigs ears) Recipe - Related Content

Glossary Terms
pigs stomach Glossary Term
An organ from pigs that is prepared and cooked for various food dishes. In years past, the stomach was a common food wrap used to enclose ingredients, such as meat, sausage, vegetables, and seasonings, that were roasted and served as a main dish.
pigs in a blanket Glossary Term
A description that is commonly used to refer to any type of sausage covered with a bread or pastry dough wrap.
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