Ingredients
500 g sausage meat
500 g Swiss chard, blanched, chopped
100 g spinach, blanched, chopped
1 stick celery, blanched, chopped
150 g pig's liver, chopped
salt and pepper to taste
quatre epices Quatre-Epices
dried thyme
dried basil
125g pork caul
Method
Preheat the oven to 220° C Gas 7
1) mix together the vegetables,pig,s liver and the sausage meat, season with the quatre epices, dried thyme, dried basil, season to taste with salt and pepper and blend well
2) form small balls of the mixture and wrap them in pieces of caul
3) place in a buttered baking dish and bake for 20 minutes.
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