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pork sausage wrapped in caul

The recipe is said to go back to Roman times: pork liver, kidneys, lungs, spleen, belly fat, garlic and red wine, wrapped in a piglet's caul (the membrane that covers the head at birth). It can also be covered with corn meal. The classic preparation is to boil it or fry it in red wine.

Also known as markundela, markandela, martundela and marcundele.

Text © Dana Facaros and Michael Pauls

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