Nutrition Facts
6 servings
6
Recipe for Ardèche Sausage Roll
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A traditional recipe for a meat dish with chard, which is ideally served with potatoes. I discovered this dish in the region and after trying several versions that were too fatty, too bland, or too expensive, I decided to create "my" recipe, and that is the one I am sharing with you!
Ingredients
1 Pork shoulder
500 Pork caul fat
2 Leek
¼ Green cabbage
5 Swiss chard
5 Fresh spinach
1 Onion
½ Head of garlic
2 Whole egg
30 Salt
5 Pepper
5 Four spices
1 Bay leaf
1 Grape pomace
1 Parsley
Directions
1
Cut the meat including the skin into small cubes and mix well with all the seasoning. Cover with plastic wrap and keep in the refrigerator until the next day (18 to 24 hours). Slice the vegetables and poach them in salted water. Set them aside in a colander in the refrigerator like the meats.
2
The next day, chop the meats using a coarse grate. Mix with the herbs, the eggs, the wine, and the alcohol.
3
Soak and drain the caul fat, then spread it out on a cutting board. Wet your hands with cold water and form balls of stuffing, approximately 250 g each, then wrap them in the caul fat.
4
Place in a baking dish and in a water bath. Bake in a preheated oven at 180°C for 1 hour. Reduce the oven temperature to 160°C halfway through cooking.
5
To finish, serve with boiled potatoes cut in half and topped with fresh cheese salad.
Ingredients
Ingredients
1 Pork shoulder
500 Pork caul fat
2 Leek
¼ Green cabbage
5 Swiss chard
5 Fresh spinach
1 Onion
½ Head of garlic
2 Whole egg
30 Salt
5 Pepper
5 Four spices
1 Bay leaf
1 Grape pomace
1 Parsley
Directions
Directions
1
Cut the meat including the skin into small cubes and mix well with all the seasoning. Cover with plastic wrap and keep in the refrigerator until the next day (18 to 24 hours). Slice the vegetables and poach them in salted water. Set them aside in a colander in the refrigerator like the meats.
2
The next day, chop the meats using a coarse grate. Mix with the herbs, the eggs, the wine, and the alcohol.
3
Soak and drain the caul fat, then spread it out on a cutting board. Wet your hands with cold water and form balls of stuffing, approximately 250 g each, then wrap them in the caul fat.
4
Place in a baking dish and in a water bath. Bake in a preheated oven at 180°C for 1 hour. Reduce the oven temperature to 160°C halfway through cooking.
5
To finish, serve with boiled potatoes cut in half and topped with fresh cheese salad.
Notes
-
Stephan
Anything but this recipe. A caillette made with only shoulder meat??? There are times when it's better to refrain than to offer nonsense. -
marie-pierre
My family being from the Ardeche, I feel I must say that this pâté, as good as it is, can no longer be called "Ardechoise caillette." -
damien
I wonder if this person really made this recipe and ate it because it was truly terrible in every aspect: the texture, the shape, the taste. -
Dominique
Cold Caillette In summer, caillette is much better served cold on a bed of salad with a simple vinaigrette. You slice it cold and place it on the salad leaves, all drizzled with a well-seasoned vinaigrette. -
leo
The dish does not contain four spices, alcohol, eggs, or starch.
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EN