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Hey look at this :

https://mobile.eatyourworld.com/blog/recipes_from_afar_caillette_ardeche_france



I've been thinking that this would go really well in your pizza oven as when we stayed at a place with a massive bread oven, the local goat farmer came and made a batch of these. 

Sorry, the recipe seems crazy complicated, we just bought them ready to go from the supermarket.

Hey look at this :

https://mobile.eatyourworld.com/blog/recipes_from_afar_caillette_ardeche_france



I've been thinking that this would go really well in your pizza oven as when we stayed at a place with a massive bread oven, the local goat farmer came and made a batch of these. 

Sorry, the recipe seems crazy complicated, we just bought them ready to go from the supermarket.

I think finding the caul fat to wrap it in would be the only real challenge.  The rest looks fairly straightforward, unless I'm missing a step in my read-through.

Maybe when I decide to do sausage-making (after we have a smoker), I will try this in the pizza oven for instant noms (just 25 minutes?!) while the sausages smoke for ages.

I think Caul fat is sweet breads, as used in the making of steak and kidney pudding.  I'd think you could get that at any butcher

Come on you guys, what's wrong with using the entire gastrointestinal system?  Everything but the oink!

The pictures of that are challenging. Wouldn't it be a bit chewy? I'm sweating a little.

There are some varying textures.