How to Make Crepinettes – It’s Insane Not to Use this Membrane

Crepinettes are probably my favorite type of sausage, both to make and eat, and that’s all thanks to caul fat; one of the culinary worlds most interesting and useful ingredients. Unfortunately, it’s also one of the most bizarre looking ingredients, and that does scare some people off, which is nothing short of tragic.

The food Gods always reward bravery, and here your prize will be a very moist, and extremely flavorful sausage patty, surrounded by a casing that literally melts into the meat. By the way, things like meatloaf, or even whole roasts, can also benefit greatly by being wrapped up in this magical membrane.

As I recommended in the video, be sure to get coarse ground pork from your butcher. The stuff in the meat case is ground too fine, and also probably too lean. I would say a fat content of about 25 to 30% would be ideal here. And yes, of course other ground meats will work using this same technique.

The same butcher you get the pork from should also be able to hook you up with caul fat, but if for whatever reason they can’t, it’s easy to find online. I think it’s well worth the effort, as anyone who has enjoyed these can attest. I really do hope you give this a try soon. Enjoy!

Ingredients for 4 Crepinettes:

1 1/2 pound coarse ground pork (about 25% fat)

2 teaspoons kosher salt

1 teaspoon black pepper

pinch of cayenne

1/4 cup chopped pistachio

2 tablespoons diced dried apricot

1 rounded teaspoon very finely sliced fresh sage leaves

1/2 pound caul fat (this will be enough for probably 8 crepinettes, with extra to spare)