Grilled Calf’s or Pork Liver Wrapped in Caul

Liver pieces wrapped in caul fat (natural netting) and grilled. The melting fat bastes the meat, keeping it incredibly juicy.

Grilled Calf’s or Pork Liver Wrapped in Caul

Liver pieces wrapped in caul fat (natural netting) and grilled. The melting fat bastes the meat, keeping it incredibly juicy.

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Course: Main Dish

Ingredients Method

Ingredients

  

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Main Ingredients

• About 1 pound fresh caul fat
• 1 1/2 pounds calf or pork liver (cut into 1-inch thick pieces)
• Whole bay leaves
• Salt & Black pepper

Method

 

Instructions

1. Soak caul in warm water. Cut into 5×7 rectangles.
2. Season liver. Place a bay leaf on each piece.
3. Wrap liver in caul; secure with toothpick.
4. Grill or broil 2-3 minutes per side.
5. Serve piping hot.
6. Liver should be pink inside.

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