Ingredients
3 smoked bacon hocks
1 sprig rosemary
3 bay leaves
1 cinnamon stick
5 cloves garlic, crushed
3 lightly beaten eggs
handful of flatleaf parsley, fine chopped
500 g pork mince
SIDS SALT & PEPPER to taste
400 g chicken livers, trimmed, 2 cm chunks
160-200 g prosciutto
Directions
Preheat oven to 180°C.
Lay the hocks out in a metal roasting dish. Add enough hot water to come halfway up the sides of the meat then add rosemary, bay and cinnamon. Roast for about 1 hour. Remove from oven to cool enough to handle.
Reserve any remaining liquid from the pan and strain into a small saucepan.
Strip all the meat off the hock, discarding the skin and bones. Cut the larger pieces into a manageable size.
Reduce oven temperature to 160°C.
Gently fry the garlic until it is soft and fragrant. Combine egg, parsley, mince, garlic and SIDS SALT & PEPPER to taste.
