Roasted Pig Tails
List of Ingredients
well first you'll want anywhere from 6-12 tails. Plan on 1 1/2 to 2 or 3 per person. You'll never be happy with just one. Wash and remove some fat (if heavy) from thick end of tail, don't take it all off as it does create flavour. Do
not remove the skin from narrow end of tail. Put 'tails into a roasting pan, add a mixture of soy sauce, ketchup, pepper and water (salt not required because of soysauce), poured sauce mixture over 'tails to about 1/2" deep in the roasting pan. Baste frequently while roasting at 375 degrees for 2 hours or until done. Another recipe calls for a sauce mixture of; Worchestershire sauce, ketchup, brown sugar, dry mustard, water, pour over tails and roast at a lower temperature than the above for a longer time period, approximately 3 1/2 hours.. This last recipe outline is one my wife used to make but, has misplaced or lost the recipe and now she makes the first recipe as listed above. If able to locate (from my mother or find hers) I will post it later. When tails are almost done, about 15-20 minutes left of roasting, add sauerkraut (optional) over tails. Some people split the 'tail in half at the spot where the skin begins for ease of handling when eating, or roast whole. A definite "finger food", to be enjoyed and eaten as you would "corn-on-the-cob"; great with boiled potatoes, sauerkraut and sugar peas. Oh, and be sure to have either a finger bowl or damp serviette handy, as they tend to be a little sticky.
Recipe
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