Prep
20 min
Cook
30 min
Total
50 min
Servings
4 serv.
Provençal caillette is a homemade boudin without casing, wrapped in caul fat. One kilogram fresh spinach, 500g pork liver, lard, crushed juniper: mix, wrap in caul, bake 25-30 minutes at 200°C with white wine. Serve warm or cold, tasty either way.
Ingredients for 4 servings
- 2.2 lb (1 kg) spinach,
- 500 grs pork liver,
- 1 to 2 caul fat,
- 200 grs lard,
- 10 crushed juniper berries,
- 0.8 cup (200 ml) white wine
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