Saumaise

Mix the ground pork, minced pork belly, onion, garlic, paprika, marjoram, caraway, and pepper until sticky.

Shape the meat into compact oval patties or large meatballs.

Wrap each piece in rinsed caul fat, tucking the edges underneath so the netting holds.

Poach gently or bake until the center is cooked through and the caul fat turns translucent.

Brown briefly in a skillet if desired, then serve sliced with sauerkraut and parsley potatoes.