Caillettes Ardèche

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 egg
1 large onion
Parsley (a small bunch)
Salt and pepper
pork caul

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.

From: Marmiton