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Im interested in grinding my own meat and making sausages, while studying up I stumbled across a article about caul fat?
do we call this something different in NZ?
I cant say iv seen it when gutting animals anyone know where it hides?
Crepinettes Recipe - How to Make Wild Boar Crepinettes | Hunter Angler Gardener Cook
Yep I have seen it (from memory around the stomachs of sheep). Biffed it
Hi Bill999
It is normally from pigs and is from around the stomach, really good to wrap lean meats in as it gives a bit of moisture to meat, FAT is FLAVOUR.
You should be able to get from your friendly local butcher
Cheers
dino
I like the sound of it, wrap a turkey breast in it to hold the bacon in place
wheres that forum chef hiding?
It is called caul fat in NZ and can usually be ordered from better butchers . it is that lacy white fat found around the stomach , if you wrap sausage meat in it and cook it it is yum and you dont have to worry about plastic sausage skins and the caul just melts away , minced liver and heart etc and made into sausage with seasonings wrapped in caul fat is called a Faggot in England , sort of a mini haggis and is also yum www.sausagemaking.org • View topic - faggots
Bill999, I have ordered caul fat from Downeys Butchery in Napier...the guys in there are fantastic...pig liver etc for pate and terrines...you need to soak the caul fat in warm water before using...I make French crepinettes with it...and if I want something just a bit special I will put a slice of truffle on the top under the caul fat...beautiful...
man that sounds damn good.
not that i have any idea what truffle tastes like,