In a large bowl, combine the lamb, pork, marjoram, cumin, onions, red wine, kosher salt, parsley, coriander, and sugar, and marinate overnight.
Grind the marinated mixture in a grinder fitted with a 3/16-inch plate. Add the currants, pine nuts and chard/spinach. Form into 5 ounce patties and wrap in caul fat. Roast, grill, or saute, and eat hot.
Recipe courtesy of Marsha McBride; Cafe Rouge