Making Crepinettes


These little French delicacies are a kind of homemade sausage - minced meat with breadcrumbs and seasonings encased in a parcel of caul (see below). Traditionally, pork sausagemeat is used, but you can use minced lamb, veal or poultry. Crépinettes can be pan-fried as directed here, or grilled or oven-baked for the same length of time.

Mix minced meat with finely chopped onion, breadcrumbs and seasonings. Form into patties with your hands, then place a herb sprig on top of each (this will show through the melted caul and look attractive when serving). Wrap in squares of soaked and drained caul and pan-fry in hot oil and butter for 3-4 minutes.


This is the thin membrane, veined with fat, that encloses an animal's stomach; pig's caul is the most readily available. Called crépine in French, it is used to moisten and flavour food and to hold ingredients together during cooking. Depending on thickness, caul either melts completely during cooking, or it will remain and can be discarded before serving. It can be obtained from butchers, but it may have to be specially ordered. Soak for 1-2 hours in cold water before use.