INGREDIENTS
180 g
Bacon lardons or chopped streaky bacon, smoked
120 g
Pork sausage meat
500 g
Pork shoulder
1/2 tbsp
Sage, fresh
1
Egg
150 milliliters
Chicken stock
40 g
Lard
1/4 tsp
Mace or nutmeg, ground
340 g
Plain flour
1/2 tsp
Salt
1/2 tsp
White pepper, ground
40 g
Butter
3 tbsp
Milk
3
Leaves gelatine