18 May 2020
caul fat or lace fat is the veil-like membrane that lines the pork abdomen.
To prepare sausages of meat bundles, lay a piece of the membrane on a work table, place a filling in the center, and fold the membrane over it. If the caul fat is stiff, soak it in warm water for an hour to soften before use.
This membrane is also available from the calf or sheep. In French, it is called crépine. The caul fat is often used in the kitchen for the holding together of ingredients for frying. To prepare bundles sausage meat, lay a piece of the net on a work table, place a filling in the center, and fold the net about it. When frying, place the sausage seam side down to seal the caul fat.