Pork crepinettes with small onions

Suggested pairing with Gjulia Beer South – Stout

Ingredients for 6 servings

  • 350 gr. pork loin, chopped
  • 250 gr. pork shoulder, chopped
  • 100 gr. bacon, chopped fresh
  • 200 gr. pig caul
  • 1 egg
  • 400 gr. onions
  • Thyme, marjoram, nutmeg, bay leaves
  • Stock, salt, pepper, olive oil, butter

Put the pig caul to soak in cold water for at least 30 minutes.
In a bowl, combine the ground pork loin and bacon, a tablespoon of thyme and marjoram, nutmeg, egg, salt and pepper, and mix until you have a mixture as homogeneous as possible. Divide the mixture into 12 balls, flatten slightly and place each one on a bay leaf and then wrap it with a piece of pig caul, drained and dried.
Clean the onions of any small roots, wash and dry. Melt a good knob of butter with a tablespoon of oil in a large pan, add the meatballs and onions making them brown on both sides, salt and pepper, sprinkle with a tablespoon of stock and cook for about 20/25 minutes on medium heat, sprinkle more hot stock if necessary.
Serve hot.