(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
2 glasses red wine
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.