How to Make Skilpaadjies — Caul Fat–Wrapped Liver Parcels for the Braai
Bacon‑wrapped medallions with grilled lemon and a rustic spread of sides is a feast in itself.
Equipment
- Braai
Ingredients
- 1.5 to 2kg caul fat netvet
- 750g sheep's liver
- 1 packet bacon
- 1 onion finelychopped
- 1 slice white bread
- ½ tsp finely ground cloves
- ½ tsp nutmeg
- ½ tsp fresh thyme chopped
- 2 tbsp brown vinegar
- 2 tbsp Worcestershire sauce
- salt & pepper to taste
Instructions
- Prep the caul (10 min) — Soak until pliable and glossy, then trim intoneat 10×10 cm squares.
- Tame the liver (1 hr soak) — Milk-soak to mellow the flavour and soften the texture.
- Build the filling (10 min) — Pulse liver, half the bacon, aromatics, and spice into a smooth, well-seasoned paste.
- Fold with intent (15 min) — A tablespoon per square, folded tight— this is what holds everything together over heat.
- Wrap and secure (10 min) — Bacon-wrapped, toothpick-pinned, braai-ready.
- Fire it up (30–45 min) —Over medium coals until the bacon crisps and the caul renders into a golden, self-basted crust.