Ingredients

• Caul fat 400g
• Shallots (Finely chopped ) x6
• Garlic cloves ( minced ) x 4
• Thyme leaves x 30g
• Rosemary ( chopped) x 30g
• Dried prunes ( chopped) x 100g
• Butter x 60g
• Black pudding ( crumbled)  x 300g
• Pork shoulder minced x 200g
• Back fat minced x 200g
• Bacon minced x 200g
• Wild hare /jackrabbit meat ( finely chopped or coarse ground) x 700g
• Ground mace x 1 tsp
• Salt and pepper x generous sprinkle
• Whit bread crumbs x 200g
• Egg x2

Method

1. Wash the caul fat under cold water in a steady trickle for 4 hours until snowy white.
2. Sweat the shallots and garlic in the butter until soft but not coloured.
3. Mix all the ingredients together and check seasoning by cooking a little in a pan
4. Form into 70 g balls ( about egg size)
5. Wrap in 2 layers of caul fat

Cooking

Fry In butter in a pan until golden brown on all sides. Pour dark gravy over to serve or drop into a stew to add a delicious surprise.