Caillettes are plump sausages that are traditionally made from pork meat and offal. Bagna rotou is similar to the warm dip, bagna cauda, from Piedmont, Italy.
- For sauce tomate and bagna rotou, combine ingredients in 2 bowls. Season.
- For caillettes, combine all ingredients, except fat, in a bowl. Season. Shape mixture into 20 x 10cm logs. Cut caul into 20 x 20cm-long pieces, place logs at one end and roll caul over once. Fold in sides, then roll to enclose.
- Heat a chargrill pan or barbecue over medium heat and cook caillettes, in batches, for 5 minutes each side or until cooked through. Serve with the sauces.
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Store Spice Organizer
Food Storage Container Set
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