Ingredients

• 250 g pork
• 500 g liver
• 1 clove garlic
• 1 onion
• Pork caul
• 1 glass white wine

Accompanying wine

Roussette (Frangy)

Preparation 

20min - Cooking: 50 min

Finely chop the meat, liver, garlic and onion and mix them together. Place small piles of the mixture in the pork caul and wrap each atriau. Cook for 10 min in a frying pan with half a glass of water. For the final cooking, brown the atriaux on both sides in butter. Add a glass of white wine, cover and simmer gently for 45 min.