Preparation info
  • Serves


    • Difficulty


Appears in

By Keith Floyd

Published 1988

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  • 1 pig’s caul
  • 1 lb (500 g) pig’s fry (liver, heart and


Soak the caul in tepid water for 1 hour, then drain and dry.

Cover the pig’s fry, pork belly and onions with water and simmer for 1 hour. Drain off the liquid and reserve. Mince the pig’s fry, pork and onions and add to the breadcrumbs. Add the sage, season with salt and pepper and stir well, adding approximately 2