Ingredients for 15 people:
500 g pork (including bacon, neck, liver ...)
2 kg chard (leaves and ribs) but you can also put spinach, cabbage salad or
even (in addition to or instead)
1 large onion
Parsley (a small bunch)
Salt and pepper
Poach selected greens and drain their water maximum, ie, letting them drain
overnight in a colander or, pressing hard in a towel after having passed
under cold water to cool.
Chop the pork with onion, parsley, salt and pepper. It is possible to have
the butcher chop the meat.
Add the chopped greens and mix evenly by hand. Add the whole egg.
Make stuffing balls held in one hand and wrap a layer of pork caul that has
previously been soaked in cold water.
Arrange in a baking dish. Do not be afraid to tighten them against each
other, they will pull apart while cooking.
Put in the oven at 200° C for approximately 30 to 45 minutes.