Caillette ardéchoise

Name: Caillette ardéchoise
Total time: 70 min
Yield: Serves 6
Cuisine: Ardèche
Ingredients: 500 g (1 lb 2 oz) pork sausage meat; 300 g (10½ oz) pork liver; 500 g (1 lb) Swiss chard leaves; 1 pork caul fat; 2 garlic cloves; 1 bunch of flat-leaf parsley; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Ardèche caillettes, pork and chard faggots

⏱ 70 minServes 6Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

500 g (18 oz)pork sausage meat
300 g (11 oz)pork liver
500 g (18 oz)Swiss chard leaves
1pork caul fat
2 clovesgarlic
1bunch of flat-leaf parsley
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

500 g (18 oz) pork sausage meat
300 g (11 oz) pork liver
500 g (18 oz) Swiss chard leaves
1 pork caul fat
2 cloves garlic
1 bunch of flat-leaf parsley
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 meat grinder (8 mm plate)

1 large bowl (3 L / 3 qt)

1 gratin dish (30 cm / 12 in)

1 oven

03 — Method

Wash the chard leaves, remove the thick ribs, blanch 3 min in salted boiling water, then drain and squeeze out all the water.
Roughly chop the squeezed chard with the garlic (germ removed) and flat-leaf parsley, then mix thoroughly with the sausage meat and ground pork liver.
Season generously with salt and pepper and knead well by hand until the mixture holds together in a ball.
Preheat the oven to 180 °C (350 °F) on convection. Rinse the caul fat in cold water with a little vinegar to soften it, and unfold it carefully.
Shape balls of about 150 g (5 oz), wrap each in a piece of caul fat and place in the lightly oiled baking dish.
Bake 45 min until golden and firm. Serve hot with a green salad, or cold for a picnic.