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Swiss Chard & Liver Caillettes

Learn to love eating liver! Chard & Liver Caillettes are patties made with a mix of ground pork and liver, onions, garlic, sage, and swiss chard. They’re so good you won’t even know the liver is there!


  • 1 large piece of caul fat
  • 8 ounces pork liver, ground, chilled
  • 8 ounces pork, ground, chilled
  • 1 onion, diced
  • 3 cloves garlic, crushed
  • lard
  • 1 pound swiss chard leaves, chopped
  • ¼ cup fresh parsley, chopped
  • 1 Tablespoon fresh sage, chopped
  • 12 fresh sage leaves
  • ½ bay leaf, crushed
  • salt and pepper


  • Mix the liver and ground pork together and keep them chilled while preparing the remaining ingredients.
  • Saute the onions in a bit of lard until they are caramelized, about 10 minutes.
  • Add in the garlic and continue to cook for another minute.
  • Add the chopped swiss chard leaves and stir, cooking until they are wilted and bright green. Set aside to cool to room temperature.
  • Mix the parsley, chopped sage, bay leaf, salt, and pepper to the ground meat.
  • Add in the onions and chard mixture and mix well.
  • Form into patties.
  • Lay out the caul fat.
  • Place a whole sage leaf on the caul fat, top with a patty.
  • Cut around the caul and wrap up the pate.
  • Repeat with the remaining leaves and patties.
  • Fry the patties in a cast iron skillet until they are cooked through and golden brown on the outside.