PARTNER CONTENT with Lamb and Mutton SA.
|500 g||caul fat|
|500 g||lamb livers — minced|
|1||thick slice white bread|
|1/2 tsp||ground nutmeg|
|1||small onion — grated|
|2 tbsp||Worcestershire sauce|
|pinch||of salt and pepper to taste|
Soak the breadcrumbs in the milk until soft.
To make the filling, add the bread mixture to the minced liver together with the remaining ingredients, except the caul.
Spread open the caul on a chopping board and cut out the thickest fatty parts.
Using the thinner fatty parts, cut 10cm square “cloths”.
Place a heaped spoonful of filling onto each piece of caul and wrap the filling in the caul.
Secure with toothpicks and sew up with coarse thread.
Braai over moderate coals for 15 minutes until the fat is crispy and golden brown.
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