Crepinettes (Pork Sausage Patties) with Apricots and Pistachios
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 world's most interesting and useful ingredients. Unfortunately, it's also one of the most bizarre looking ingredients, and that does scare some people off. But these sausage patties are so moist and flavorful, I do hope you give them a try.
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Most butcher shops will be able to provide you with caul fat. It usually comes frozen. One half a pound (listed in this recipe) will be enough to make about 8 crepinettes with extra to spare.