1 lb (450 g) pig's fry
3 small onions, chopped
3 oz (75 g) fresh breadcrumbs
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh thyme
salt pepper
1 pig's caul or veil, soaked in warm water
3 small onions, chopped
3 oz (75 g) fresh breadcrumbs
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh thyme
salt pepper
1 pig's caul or veil, soaked in warm water
method
1. Put the pigs' fry and onions in a saucepan, cover with water and bring to the boil. Simmer for 45 minutes.
2. Drain off the liquid, reserving a little to moisten the breadcrumbs.
3. Mince the pigs' fry and onions, then mix in the moistened breadcrumbs, herbs, salt and pepper.
4. Drain the caul and cut into 2.5 or 5 cm (1 or 2 inch) squares.
5. Divide the mixture between the squares and shape into balls.
6. Pack the balls closely into a greased roasting tin.
7. Bake in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 45 minutes or until well browned.
8. Serve with a good gravy and creamed potatoes.
2. Drain off the liquid, reserving a little to moisten the breadcrumbs.
3. Mince the pigs' fry and onions, then mix in the moistened breadcrumbs, herbs, salt and pepper.
4. Drain the caul and cut into 2.5 or 5 cm (1 or 2 inch) squares.
5. Divide the mixture between the squares and shape into balls.
6. Pack the balls closely into a greased roasting tin.
7. Bake in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 45 minutes or until well browned.
8. Serve with a good gravy and creamed potatoes.
serving amount
serves 4
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