Recipes > Pork Recipes

Crepinettes

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Smokin Don:
I haven’t posted in a while but thought some may be interested in this cook. 

I saw using caul fat before but forgot about it. Some call it lace fat. I saw the recipe for sausage patties
wrapped in it that sounded good.. You can see You tube videos, just search on crepinettes.

You can season the sausage patties about any way you want. The one I used with dried apricots and
pistachio nuts sounded good to me. If I make some again will try peppers & onions. The recipe was just 1 ½ lbs sausage, 2 TBS. Small chop dried apricots and ¼ cup chopped pistachios. Mix all together and make 4 patties.  Fry in a little olive oil 3 to 4 minutes per side, pour off the oil then add some white wine. Cover and cook about 4 minutes, add a hunk of butter to make a sauce.

We had potato cakes and applesauce with them. It said the caul fat only lasts a few days in the
fridge but freezes well. I think it would be good to wrap pork loin or tenderloins with it.

The wife and I both liked them but she did not eat the caul fat.











Smokin Don

Smokerjunky:
Nice cook Don - and nice to see you posting on the forum again.

HighOnSmoke:
Very nice Don and welcome back!

smokeasaurus:
That is one heck of a cook.

don't stay away so long Don. I miss your cooks.

TentHunteR:
Don, I'll be right over!  :thumbup:

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