Recipes

Crepinettes (Pork Sausage Patties) with Apricots and Pistachios

Name: Crepinettes (Pork Sausage Patties) with Apricots and Pistachios
Prep time: 20 min
Cook time: 12 min
Total time: 512 min
Ingredients: 1.5 pounds coarsely ground pork (about 25% fat); 2 teaspoons kosher salt; 1 teaspoon black pepper; 1 pinch cayenne pepper; 1 pinch dried sage; 1 teaspoon very finely sliced fresh sage leaves; 0.25 cup chopped pistachio nuts; 2 tablespoons diced dried apricots; 0.5 pound caul fat

4.5

(2)

1 Review

1 Photo

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.

Recipe by Chef John

Published on October 10, 2019

1

Prep Time:

20 mins

Cook Time:

12 mins

Additional Time:

8 hrs

Total Time:

8 hrs 32 mins

Servings:

4

Yield:

4 crepinettes

Jump to Nutrition Facts

Ingredients

1 ½ pounds coarsely ground pork (about 25% fat)
2 teaspoons kosher salt
1 teaspoon black pepper
1 pinch cayenne pepper
1 pinch dried sage
1 teaspoon very finely sliced fresh sage leaves
¼ cup chopped pistachio nuts
2 tablespoons diced dried apricots
½ pound caul fat

Directions

Mix sausage, salt, pepper, cayenne pepper, dried sage, fresh sage, pistachios, and apricots together in a mixing bowl with a fork until just combined. Divide into 4 portions and shape into patties about 3/4 inch thick.
Cut caul fat into pieces about 2 or 3 inches larger than the crepinette patty. Wrap patty in the caul fat with ends tucked on the bottom. Patties need to be completely covered. If your caul fat pieces are small, you can overlap to completely cover each patty. Trim any excess caul fat, if desired. Place patties on a plate and cover with plastic wrap; refrigerate overnight.
Heat 1 tablespoon oil in a skillet over medium heat. Place crepinettes smooth side down in pan. Let brown 3 or 4 minutes on each side. Blot some of the rendered fat with a wadded up paper towel. Pour in a splash of white wine; cover. Cook covered until interior of patties reaches a temperature of 145 degrees F (63 degrees C), or another 5 minutes. Uncover and turn crepinettes to coat with the pan brownings and to reduce some of the wine.

Cook's Note:

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.

Nutrition Facts (per serving)

866	Calories
78g	Fat
5g	Carbs
34g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 866
% Daily Value *
Total Fat 78g	101%
Saturated Fat 28g	139%
Cholesterol 143mg	48%
Sodium 1087mg	47%
Total Carbohydrate 5g	2%
Dietary Fiber 1g	5%
Total Sugars 3g
Protein 34g
Vitamin C 1mg	7%
Calcium 45mg	3%
Iron 2mg	13%
Potassium 602mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.