If you have the meat cuts instead of mince, grind the meat two times with the meat grinder.
Add the chopped garlic, egg, the chopped thyme parsley and savory, the dried Marjoram, the flour, salt, pepper and the breadcrumbs to the meat mince in a bowl. Mix it all well and leave to marinate for minimum 15 minutes.
On a board, spread out the caul fat.
Add 1-2 handfuls of the meat mixture into the center and wrap the caul around the meat to create a patty and to seal the ground meat.
Cut extra parts of the caul off. Repeat the procedure for the rest of the meat mixture.
Heat up a large pan with butter and and some of the Crépinettes parcels into the hot pan. Fry first for 5 mins on 1 side, then turn and fry on the other side. The Crépinette caul will melt away but keep the patty together and that is the aim. Fry an all sides slightly light brown.
Serve hot and you have the option of serving with a simple cream sauce, roasted vegetables, rice, mash potato and a salad.
Get pork neck meat cut if you can
Instead of Pork meat, use mutton, lamb, veal, beef, wild game, turkey or chicken meat.
Serve with rice, roasted vegetables, mash potato and red raw radish. If you don't have the fresh herbs together, substitute with dried herbs.