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The Caterer

Juliet Preston's pigs' trotters crepinettes

11 September 2006
Juliet Preston's pigs' trotters crepinettes

Ingredients

(per 2 trotters)

2 trotters (poached in court-bouillon - bones removed - and cut into 2cm pieces) 100g minced pork belly
100g minced lean pork
3 shallots finely chopped
2 garlic cloves finely chopped
1 loose handful of parsley coarsely chopped
1/4tsp thyme
2 glasses red wine
Caul fat

Method

Reduce the chopped shallots and thyme with red wine to a glaze.

Mix the reduction with all the other ingredients except the caul fat. Form into sausages and wrap in caul fat. Then bake in a hot oven until cooked. (They can also be braised like faggots.)

Serve with game or poultry rice or potatoes and a red wine sauce.

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