Caillettes

Name: Caillettes (Provençal Faggots)
Cuisine: France
Ingredients: 1 large piece pig’s caul (fatty tissue covering pig’s liver); 1 large piece pig’s caul (fatty tissue covering pig’s liver); Salt and pepper; 2 tablespoons fresh sage, chopped; Salt and pepper; 8 cloves garlic, crushed; 4 tablespoons parsley, chopped; 8 oz (250 g) pork, minced; 8 oz (250 g) bacon, minced; 2 lb (1 kg) pig’s liver, minced

Provençal Faggots

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

I have to say that, delicious though these faggots are, especially eaten cold at a picnic, they are but a pale imitation of the properly made great British faggot. On the other hand, they leave the mass-manufactured ones far behind.

Ingredients

2 lb (1 kg) pig’s liver, minced
8 oz (250

Europe
France
Snack
Gluten-free
Provence
Mediterranean

Method

Put all the ingredients except the caul into a bowl and mix well together. Roll this preparation into balls a bit smaller than tennis balls.

Divide the caul into pieces large enough to cover each faggot. Wrap each faggot in caul and place on an oiled baking tray. Roast in a hot oven, gas mark 7, 425°F (220°C), for about 45 minutes. Allow to cool and eat cold.